Sagesausage And Spinach Stuffed Acorn Squash Recipes

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds.
• Place squash cut side down in a microwave safe dish.
• Cover and microwave on high for 10-12 minutes or until tender.
• Cook sausage and onion in a large skillet until sausage is no longer pink.
• Drain if needed.
• In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
• Stuff squash with sausage mixture.
• Cover and microwave 2-3 minutes or until heated through.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees F.
• Slice squash in half horizontally, scoop out seeds.
• Cut a thin slice offbottoms to allow each to remain upright.
• Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
• Turn flesh side up and roast another 20-30 minutes until fork tender.
• Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
• Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
• Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
• Add spinach and wilt 2-3 minutes.
• Drain liquid from spinach. Remove from heat.
• Stir in bread crumbs.
• Divide stuffing among squash halves, mounding, if needed.
• Top with cheese.
• Place under preheated broiler for 2-4 minutes until golden brown.
• To serve: Drizzle with balsamic vinegar, if desired.