Sausage Stuffed Acorn Squash

Take advantage of this nutritious and delicious acorn squash by stuffing it with tasty sausage, eggplant, and tomatoes.

Course Dinner, Entree

Cuisine American

Keyword acorn squash

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings

Calories 396kcal

Slice squash horizontally to form two cups. Cut off bottom of each "cup" to create a flat surface. Scoop out seeds and discard.
Place squash pieces in a glass container with ½ inch of water, face down, and microwave until tender - about 6-8 minutes.
Meanwhile, saute onion with non-stick spray in a large, deep saute pan over medium high heat for 5-6 minutes or until soft. Add garlic, basil, thyme and rosemary and cook for additional 60 seconds.
Remove Italian sausage from casing and add to pan. Use a wooden spoon or potato masher to break up sausage into bite sized pieces. Brown sausage for 4-5 minutes, continually breaking it up with spoon.
This is optional, but If you have a little dry white wine on hand, add to the pan to deglaze the browned bits from the bottom. Skip if you don't have (or use chicken broth.)
Add eggplant and tomatoes plus a pinch of salt and pepper to release juices. Bring to a simmer and continue cooking until juices cook down, about 8-10 minutes.
Meanwhile, turn oven to broil and place squash cups in a glass baking dish. Stuff both cups with equal parts sausage stuffing. Feel free to overfill!
Top each squash with equal parts Parmigiano-Reggiano and a drizzle of olive oil. Broil for 2 minutes or until cheese is browned.

Excellent source of Vitamin A, C and Calcium. Great source of Iron.