Stuffed Acorn Squash
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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