Stuffed Acorn Squash

Ingredient List

2 Acorn Squash

1 pound Sausage

2 Cups Cooked Rice

½ Onion, chopped

1 stalk of Celery, chopped

1 Apple, peeled and chopped

Salt And Pepper

1/2 Tablespoon Pumpkin Pie Spice

2 Tablespoons of Butter

This morning I woke up with a craving. A craving for some squash. I had an idea on how I wanted to eat the acorn squash, but I wasn’t sure just how I was going to make it. Until now. Here is how I made my Stuffed Acorn Squash.

First I took my acorn squash and cut it in half. Cleaned out the seeds and then cut the bottoms of the squash so they would sit level after they are cooked.

Then I drizzled olive oil on the insides and salt and peppered them.

Then I placed them upside down on a foil lined baking sheet and placed them in a 400 degree oven and baked them for about 25 minutes or until they are fork tender.

While the squash is roasting, I saute up a 1/2 an onion and some celery in a tablespoon of butter. saute them until they are tender and translucent.

When the onion and celery is finished sauteing, I remove from the pan and then brown the sausage. Drain the sausage on a paper towel when it is cooked.

Place the celery, onion and now add a chopped apple into the frying pan and saute until the apples are tender.

Once the apples are cooked, add the cooked rice and the sausage to the frying pan. Mix everything up and continue cooking. I add 1 tablespoon on butter and 1/2 tablespoon of Pumpkin Pie Spice to the stuffing mix. Mix everything well. (Note- The next time I make this, I will add dried cranberries or even some roasted sweet corn to this step) Salt and Pepper to taste.

Now remove your roasted acorn squash from the oven and place on a dish, right side up. Stuff the acorns and enjoy. These were warm and flavorful. It really made a wonderful breakfast for Samari and Me this morning. It would make a great side dish as well. I hope you enjoy this dish as much as we did.