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Sausage Stuffed Acorn Squash
Take advantage of this cheap and nutritious vegetable by stuffing it with a tasty sausage, eggplant and tomato mixture.
Liz Della Croce
links Italian turkey sausage
sweet or hot
Salt and pepper to taste
Cut squash horizontally to form two cups.
Cut off bottom of each "cup" to create a flat surface.
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 turkey sausage from casing and add to pan. Use a wooden spoon to break up sausage into bite sized pieces.
Brown sausage for 4-5 minutes, continually breaking it up with spoon.
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 2 tbs 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.
Sausage Stuffed Acorn Squash https://thelemonbowl.com/sausage-stuffed-acorn-squash/