Scoop out the seeds, but dont throw them out Rinse them. Taste and season with salt and pepper if needed. To prepare the squash for stuffing in this recipe, first cut each squash in half from top to bottom.
Cook until the sausage is done and the vegetables are tender.Īdd the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. While cooking, break the sausage into bits like ground meat with a wooden spoon. Serve it with a rice or potato side for a well-rounded meal. Add quinoa, pecans, thyme, salt and pepper to the skillet mix thoroughly. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Heat a large skillet on medium-high heat. Roast for 30 minutes cover and set aside. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out. Place acorn squash halves on the baking sheet.
Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.įor the filling: In a large pan on medium-high heat, add the olive oil and sausage. For a savory take on acorn squash, try this tomato and beef dish.
Lower the oven temperature to 350 degrees F. Stuff the filling into the roasted acorn squash. Cover and cook for 45 minutes, or until rice is tender. This will result in a pretty scalloped edge. Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). Bring mixture to a boil and then reduce heat to a simmer. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Stir in the stock, salt, pepper, sage, onion powder, garlic powder, thyme leaves, and cranberries. Place the squash on a baking sheet flesh-side up and rub with the olive oil. Acorn squash gets roasted to perfection and tossed with protein packed turkey, mushrooms, apples and melty cheddar cheese for the perfect salty and sweet combo. Put them back in the oven for 20-30 minutes.For the squash: Preheat the oven to 400 degrees F. If your liquid is evaporated and farro is not yet tender, add more water a cup. Stir until everything is combined, then fill your shells with the mixture. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. Onions, peppers, cheese, breadcrumbs, salt and pepper – yum. I like to sautée the peppers and onions before adding them to the mixture to make sure they are tender at the end. Next you’ll want to mix in all the rest of the ingredients into the cooked squash. Put the cooked squash into a medium mixing bowl. Once they’re cooled, take a metal spoon and scoop out the cooked squash, being careful not to break the shell.
Brush the shells of the squash halves with olive oil or spray with cooking spray. Lay the flat sides onto a greased cookie sheet. It looks so pretty too! And the best part is that it is super easy and doesn’t take much prep time at all.ġ red or orange pepper, chopped and sautéedĢ cups shredded extra sharp cheddar cheeseĬut the acorn squash in half and scoop out the seeds and discard. This cheesy flavorful filled acorn squash is a perfect substitute for mashed potatoes. diced and put into a big bowl with a rice lentil mix, sausage crumbles and green. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Step 2 Place squash, face up, in a shallow baking dish. This squash recipe is one of our all time favorites! We love it as a nutrient-packed main dish or as a comfort food side. roasted half rings of acorn squash about 12 min at 400. Add ingredients to shopping list Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Flavorful cheesy stuffed squash with onions and peppers and breadcrumbs