Acornsquashstuffedwithsausageandsourcream Food

ACORN SQUASH WITH SAUSAGE BREAD STUFFING

Steps:

• Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
• Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

QUINOA STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees.
• Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
• Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
• When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
• If you've tried this recipe, come back and let us know how it was!

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

STUFFING LOVERS WILL LOVE THIS SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350˚F
• Cut the acorn squash in half lengthwise, then remove and discard the seeds
• Trim the backside so they stand up on a plate
• Season with olive oil, salt, and pepper
• Transfer to a foil-lined baking sheet and bake until soft, about 30 minutes
• In a large pan, cook the sausage over medium-high heat until fat has been rendered, then add the carrots, celery, onion and garlic
• Cook, stirring occasionally, until vegetables are softened and translucent, then stir in the sage, walnuts, butter and chili flakes and cook until fragrant
• Add the chicken stock and cook until reduced by about half
• Let the sausage mixture cool, and once the mixture is at room temperature, stir in the cheese
• Once the squash is cool enough to handle, fill with the stuffing and return to the oven for about 15 minutes

APPLE AND SAUSAGE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.
• Bake in the preheated oven until soft and browned, about 30 minutes.
• Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.
• Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.

SAUSAGE AND RICE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
• Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
• Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
• Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.
• Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE AND APPLE STUFFED ACORN SQUASH

Steps:

• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.

SAUSAGE & APPLESAUCE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Cut squash in half, remove pulp and seeds.
• Bake cut side down on greased baking sheet for 30 minutes.
• Shape sausage meat into 12 balls.
• Remove squash from oven. Turn over and sprinkle with spices.
• Fill each squash half w/ 1/2 cup applesauce and 3 sausage balls.
• Bake for another hour at 350 degrees F.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• 1. STEAM THE SQUASH IN OVEN: Place squash halves cut side down in shallow roasting pan. Add water to about 1/4-inch depth.
• 2. Bake 400 F oven 25 minutes -- remove from oven and turn cut side up in pan. (To keep halves steady, place clean jar lids in pan and set squash halves in lids.)Brush edges with butter.
• 3. STUFFING: In skillet saute onion, celery and sausage until lightly browned. Drain the fat
• 4. Add crumbs, pineapple, salt and pepper, then spoon into squash halves.
• 5. Bake 400 F 25 minutes or until squash is fork-tender.

ACORN SQUASH QUICHE

Steps:

• Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time.
• Cut the squash into approximately ½ inch rings and then, using a spoon, remove the pulp. You'll want to end up with 8 rings.
• Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned.
• While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs.
• Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time.
• Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper.
• When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan.
• Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You'll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon.
• Sprinkle each quiche with ½ Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg.
• Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another ½ Tbsp of cheese and then you're done!

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.