Another Sunday, another quash!
And what better recipe to share then one where you don’t have to clean the dishes you are eating in. Seriously though! Edible bowls are the best kind of bowls.
I used to be a little intimidated by the acorn squash. I know how silly right since it’s so tiny and cute. But I guess when you just don’t know what it’s going to taste like or how hard it’s going to prepare, that makes a little sense.
While it takes a good amount of time to cook the acorn squash, it’s literally just like any other squash to prepare, although I probably wouldn’t try to peel it.
I don’t cook with sausages very often, or at least pork sausages just because they can be a little greasy. Or the ingredients aren’t always super clean. But I found a brans that uses all natural ingredients and casing! As you guys know, I try to stay away from ingredients I can pronounce as much as possible.
If you guys are local to Canada, the PC Free From Italian sausages are the ones I used. I’m sure there are other ones out there but these are the ones I stumbled on!
As far as squash recipes go though, I can’t guarantee this one will be the last.
Sausage and apple stuffed acorn squash
- 2 acorn squash
- 1/2 green apple diced
- 1 pkge mild Italian sausage
- 1/2 onion diced
- 1 cups spinach chopped
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp dried sage
- salt and pepper to taste
- 4 tbsp parmesan cheese optional
- Preheat oven at 400F
- Wash the squash and cut in half and scoop out the seeds to make deep bowls.
- Oil the cut side of the squash and place facing down on a baking sheet lined with parchment paper then place in the oven for 35 to 40 minutes or until squash is just fork tender.
- While the squash is roasting, take out a pan an heat on medium high heat.
- Take the sausages out of the casing and add to your pan. Cook for 5-7 minutes or until browned while stirring occasionally then remove and set aside.
- Do not clean the oil! Add your onions and fry for a minute or until translucent.
- Add the apples and cook for another minute.
- Add spinach, garlic powder and sage and cook for 2 more minutes while stirring often.
- Toss your sausage back in and mix well.
- Once your squash is done cooking, flip over and fill up with pork mixture. Top with salt and pepper to taste and sprinkle some parmesan cheese.
- Return to your oven for 5 minutes then serve.