Sunday, October 17, 2010

Baked Acorn Squash with Savory Sausage Stuffing

Baked Acorn Squash with Savory Sausage Stuffing:
Serves 4

The idea for this recipe came from a viewer request…20 years ago when I was in junior high; I had a friend by the name of Michelle Fahr. She has since been married and has two beautiful children, so it was because of this old friend of mine, now Michelle Berry, that I am showing you how to make stuffed acorn squash today. I didn’t have a stuffing recipe to follow, so I just winged it on this one, but was incredibly delighted with the result. But feel free to get creative with your own stuffing, playing with the flavors and ingredients YOU like. Or, make what I did! It was VERY delicious!

2 medium acorn squash, halved and de-seeded

Line a 13x10-inch baking pan with foil; lightly grease the foil or spray with nonstick olive oil or cooking spray. Heat oven to 350°.
Cut squash in half lengthwise and scoop out seeds. Spray cut sides with olive oil spray or nonstick cooking spray and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes, or until tender.
1 lb Italian sausage
4 pieces of dry bread, crumbed
1 TBSP olive oil
½ cup chopped mushrooms
½ diced bell pepper
½ diced onion
1 clove garlic, diced
1 tsp basil
½ cup tomato sauce (or spaghetti sauce if you prefer)
Salt and pepper to taste
Freshly grated parmesan and mozzarella cheese

In a large sauté pan, cook sausage until no longer pink. Add olive oil to sauté pan, along with mushrooms, peppers, onions, garlic, and basil. Cook until tender. Remove from heat, and add bread crumbs, tomato sauce, and salt and pepper. Mix thoroughly.
Stuff squash with sausage mixture and put back on the baking pan. Bake for about 20 to 25 minutes, until hot. Add cheese and continue baking for a few minutes longer or until cheese is melted. ENJOY, I know you will!!

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