Monday, December 6, 2010
Acorn Squash Stuffed with Spinach & Sausage
Winter vegetables are the best! This was meant to be an easy, don't have to think-to-hard kind of dinner! But it turned out to be a delicious "where-did-this-come-from?" kind of treat!?!
I love pleasant surprises! WOW, acorn squash is really good! This recipe also has a lot of room for fun and interesting variations... Have fun with it! I know I'll be making this again! Hope you enjoy.
1 large acorn squash
1 lb. sausage (I used an Italian pork sausage)
1/2 yellow onion, chopped
1- 10 oz. pkg. frozen, chopped spinach
1 tsp. garlic powder
1/2 tsp. black pepper
pinch sea salt (optional)
1 tsp. olive oil
1/4 c water
Preheat oven to 350 degrees. Cut acorn squash lengthwise and remove seeds. Place cut side down on a baking dish. Add water to pan. bake for 20-25 minutes. Meanwhile, heat olive oil in a skillet and sauté onions. Add sausage and cook until crumbly. Steam frozen spinach slightly or microwave with a little water until thawed and ready to add to saute pan with onions and spinach. Season with garlic powder, salt and pepper. Remove squash from the oven. Turn over, so that cut side is up. Fill centers with the sausage mixture and return to oven. Cook for an additional 20 minutes (until squash is truly tender).
Serves two. (I suggest doubling). :-)