Stuffed acorn squash is a fun way to present a delicious meal. The kids squealed in delight to see a “pumpkin” on their dinner plate. You can use hulled out squash or pumpkin to serve your favorite grilled meat and roasted veggies in. Acorn Squash in on this year’s Halloween dinner menu. It would also make a wonder side dish on Thanksgiving.
Source: Adapted from Clean Eating Magazine
2 medium acorn squash, halved lengthwise, seeds removed
1 tbsp olive oil
Coarse salt and black pepper, to taste
2 spicy chicken or turkey sausage, casings removed, crumbled
1 medium onion, diced
2 celery stalks, diced
2 tbsp chopped celery leaves from the inner celery stalk
4 garlic cloves, minced
1 cup fresh spinach, washed and stemmed
8 oz low-fat sour cream or plain yogurt
1/4 cup Parmigiano Reggiano, grated
Parsley to garnish
Preheat oven to 400°F. Season cavity of squash with salt and pepper. Brush with oil and place cavity-side-down on a parchment-lined baking sheet. Bake squash until fork tender, approximately 45 minutes.
Meanwhile, in a large skillet, brown sausage over medium heat until cooked through. Drain on a paper-towel-lined plate, if necessary.
Add onion and celery. Sweat over low heat, scraping fond (sausage bits that have stuck to the bottom of the pan) until onions become translucent. Add garlic to onion mixture and sauté 1 to 2 minutes longer. Remove from heat.
In a large bowl, combine sausage, onion mixture, spinach and sour cream. Stir well to combine and season, if necessary. When squash are tender, remove from oven and flip over so cavity is facing upwards. Divide stuffing evenly between the 4 halves. Sprinkle with cheese.
Bake squash for an additional 15 minutes at 350ºF until stuffing is heated throughout and top begins to turn golden brown. Sprinkle with parsley to garnish.
— Replace the sausage with black beans, chopped pork chops or curry chicken.
— Add 1 tablespoon cumin and sprinkle with cilantro.
— Skip mixing in the sour cream. Mix 1/2 tsp cayenne pepper with the sour cream and serve on the side.