SAUSAGE STUFFED ACORN SQUASH
Lori Slaughter | Enterprise Sales and Marketing Manager
INGREDIENTS • 4 - Medium Acorn Squash • 1 cup - Cherry Tomatoes
1. Preheat Oven to 400 degrees. Cut squash in half and discard seeds. Cut a thin sliced from bottom of each half to allow them to lay flat. 2. Place in roasting pan, hollow side down and add ¼ inch of hot water. 3. Halve tomatoes and add to pan. Bake uncovered for 45 minutes. 4. In a large skillet, cook sausage (break into crumbles), mushrooms, apple, onion, fennel, caraway and sage over medium heat for 8-10 minutes, then drain. 5. Add spinach, thyme salt and pepper, cook and stir for 2 minutes, then remove from heat. 6. Carefully remove squash from pan, draining liquid and reserving the tomatoes. Return squash to pan, hollow side up. 7. Stir cheese, vinegar and tomatoes into sausage mixture, then spoon the mixture into squash. 8. Bake stuffed squash another 5-10 minutes or until squash is easily pierced with a fork.
• 1 pound - Hot Ground Italian Sausage (substitute turkey sausage if preferred) • ½ pound – Sliced Fresh Mushrooms • 1 – Medium Apple (finely chopped) • 1 – Small Onion (finely chopped)
• 2 tsp - Fennel Seed • 2 tsp - Caraway Seed • ½ tsp - Dried Sage Leaves
• 3 cups – Fresh Baby Spinach • 1 Tbsp – Minced Fresh Thyme • ¼ tsp – Salt • ¼ tsp - Black Pepper • 8 oz – Fresh Mozzarella Cheese (chopped) • 1 Tbsp – Red Wine Vinegar
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