Scrumptious Stuffed Acorn Squash
Acorn squash, baked until golden and caramelized, then filled with spinach, sausage, celery, onions and garlic.
- 2 large acorn squash
- 2 ribs celery
- 2 peeled garlic cloves
- 1 medium onion, quartered
- Extra virgin olive oil
- 1 lb ground sausage
- 1 10 oz pkg frozen spinach, thawed and drained
- 1/4 cup fresh parsley, chopped
- 1 cup bread crumbs 1/4 cup soy or whole milk
Preheat oven to 450 degrees F. Using a heavy sharp knife, cut each squash in half and scoop out seeds. Place on heavy roasting pan and drizzle with extra virgin olive oil. Sprinkle with salt and pepper. Roast at 450 for 30 minutes. Stuffing: Lower oven to 350 degrees F. In a food processor, finely chop onion, celery and garlic. In a heavy bottomed pan, heat 2 tbsp olive oil and add chopped vegetables. Saute for 5 minutes until softened. Add sausage to vegetables and cook over medium-high heat until sausage is well browned, chopping it into small pieces as you cook. Next add spinach and parsley and cook a few minutes longer, stirring while you cook. Remove from heat and add bread crumbs, stirring to mix completely. When well blended, add milk and stir until all the stuffing is moist. Place scoops of stuffing into acorn squash halves. You can refrigerate this dish at this point if you like, or cook right away. Right before baking, drizzle lightly with extra virgin olive oil and bake at 350 degrees F for 30 minutes.
Notes: This dish is beautiful and versatile. It can be served as a main course by serving squash halves with a green salad. Or, you could serve this as an appetizer by using an electric knife to slice each half into 3 or 4 slices. This looks great on a buffet table. You can also make this dairy free, by using milk free bread crumbs and soy milk instead of whole milk. I prefer the soy milk because it adds a nutty flavor to the dish.