Stuffed Acorn Squash

Serves: 4

INGREDIENTS:

Squash:

·       2 medium acorn squash 

·       2 tablespoons olive oil

·       ¼ teaspoon LadyRen Chef’s Blend Seasoning

·       ¼ teaspoon salt, more to taste

·       freshly ground black pepper

·       ¼ cup fresh chopped parsley, for garnish (optional)

Filling:

·       1 tablespoon olive oil

·       1 small yellow onion, diced medium

·       10 ounces turkey sausage, cooked and finely chopped, (substitute with tofurky or any other meat substitute)

·       4 cloves garlic minced

·       1 tablespoon Italian seasoning

·       ½ cup fresh spinach or chopped kale

·       ½ cup dried cranberries

·       ½ cup pecans, chopped (or other nuts of choice)

INSTRUCTIONS: 

Roast the squash

1.    Preheat oven to 400 F.

2.    Prepare the acorn squash: Cut off the top and the bottom of each acorn squash to create a flat base making sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

3.    Place squash cut sides up on a baking sheet. Drizzle the cut sides of the squash with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on the baking sheet.

4.    Roast in the preheated oven for 30 minutes.

Make the filling:

5.    While the squash is being roasted, in a large skillet add the olive oil and heat slightly.  Add diced onion and cook on medium-high heat for about 2 minutes until cooked and a bit charred.

6.    Add the minced garlic, chopped sage, and Italian seasoning. Cook for 1 minute on medium heat.

7.    Add fresh spinach and cook for 5 minutes on medium heat until the spinach wilts. Stir in the cooked turkey sausage.

8.    Remove skillet from the heat, add the dried cranberries and chopped pecans and mix everything together.

9.    Taste for flavor, season with salt and pepper as needed.

Stuff acorn squash:

10. Remove the squash from the oven and turn cooked halves cut sides up. Reduce the oven temperature to 350 F.

11. Divide the filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.

12. Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the mixture is heated through.

13. Garnish with fresh chopped parsley and serve.