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Sausage Stuffed Acorn Squash

Yield 4

Ingredients

Instructions

  1. Preheat the oven to 375 degrees. Brush the insides of the acorn squash with oil and season with salt and pepper. Place on a baking sheet and place in oven for 30-45 minutes or until acorn squash is tender.
  2. Meanwhile, heat a medium skillet to medium-high heat. Add the pork sausage and cook, stirring occasionally and breaking into small crumbles with a spatula. When sausage is no longer pink and cooked through, remove and set aside in a medium bowl, leaving some of the fat in the pan.
  3. Turn the heat down to medium and add the onion and celery. Saute for 2-3 minutes, and add the mushrooms. Saute for another minute, and add the apple. Saute until the apple begins to soften, another 2-3 minutes.
  4. Season with salt and pepper to taste. Add the vegetable mixture to the sausage and add the sage leaves and egg. Toss until well-mixed.
  5. When acorn squash has finished baking, scoop mixture into the hollowed-out “bowls”. Return to oven and bake for 20 minutes, or until egg is set. Remove from oven and garnish with parsley.

Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/stuffed-acorn-squash-squash-fest-guest/