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Stuffed Acorn Squash

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I love to stuff food with more food.

The acorn squash looked so good I had to buy some.

The only bad  thing about acorn squash is cutting it.

Put a towel on your cutting board so the squash doesn’t slip.

Wash and wipe the squash.

Get a large knife and carefully cut them in half.

Scrape all  the seeds out.

Set them aside to roast later.

Brown one pound of sweet Italian sausage

Dice three potatoes. I keep the skin on.

Dice one large onion

Mince 1/2 jalapeno,

2 big handfuls of baby spinach

4 slices American cheese

Maple syrup to drizzle

Cook the sausage, out of their casing to make bite size pieces, till brown.

Take out of the pan and set aside.

Add the onions, potatoes and peppers to the same pan and cook till everything is soft and the potatoes are cooked threw.

Add the spinach

Season with 1/2 teaspoon of salt

Add the sausage and mix together

Place one slice of cheese in each squash

Divide the filling equally into each squash

Drizzle the maple syrup only over the squash not the filling.

Place on a piece of foil and put in a roasting pan

Fill the pan with just enough water to come half way up the squash.

Bake at 350 degrees for one hour.

If the top of the squash is getting too brown cover with foil.

Test with a fork to see if the squash is soft.

If it is soft it is done.

These can be made the day before and refrigerated till you want to cook them.



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