Stuffed Acorn Squash

Oh Autumn, my most favorite season! I love the weather, I love the harvest, I love the energy, the colors, and the holidays that accompany it!

But best of all, I love all the seasonal foods that one can't help but associate with it... especially pumpkins and squash!

To kick off the first day of Fall at my house, we made stuffed acorn squash. In our local grocery store, acorn squash was the first to appear for the season, and their colors were pretty to boot, so we grabbed 'em up. If there are some at your local market, get a few for yourself, and try this!

Courtney's Stuffed Acorn Squash

Makes 2 servings for every acorn squash; 

this recipe is for a family of 4

2 large acorn squash (heavy for their size), cut in half from stem to end, seeds scooped out*

Pinch of salt

non-stick cooking spray

water

For the stuffing:

1/2 lb ground sausage (we used a breakfast sausage)

1/2 C coarse bread crumbs

1/4 C almond meal

2 eggs

Handful of celery leaves (or one rib of celery, minced)

1/4 C mayo (we used olive oil mayo)

1 tsp dry rubbed sage

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp dried thyme

salt & pepper to taste

Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil (optional, but cleanup will be way easier!). Spray foil (or plain baking sheet) with non-stick spray and place acorn squash cut-side down on tray (lightly salt cut side of squash first). Prick skin with the point of a sharp knife a few times to allow steam to escape while squash cooks.

Place squash into preheated oven and pour about a cup of water around them. Bake for about 20 minutes, or until a knife inserted into the biggest squash can go all the way through (you're not looking for mush, but you do want them to be soft).

While squash bakes, combine the filling ingredients in a large bowl and mix well with your (clean!) hands. When squash is done, carefully remove tray from oven and transfer squash to heat-safe surface with tongs (don't forget there's hot water in the bottom of the tray!). Evenly distribute filling among squash, packing it firmly in the scooped-out seed cavity. Return to the oven on the top rack and bake until golden brown.

Serve warm with a drizzle of balsamic vinegar (if desired), some sweet potato biscuits, and a glass of Shiraz!

Enjoy!

*Don't throw out your squash seeds! Squash seeds like acorn, butternut, and pumpkin, are a great source of protein and fiber... try roasting them!