To freeze, place on a parchment lined baking sheet and flash freeze for 2 hours.Bake at 400 degrees for 15 to 20 minutes, remove from the oven top with remaining cheese and bake for 5 more minutes. To refrigerate, cover the uncooked squash and place in the refrigerator for up to 24 hours.Either way, you should make the recipe through step 5. This is a great recipe to make ahead of time and save in the refrigerator or freeze. This meal ends up being only 385 calorie a serving with 4 grams of fiber, leaving you feeling really full and satisfied. I love making acorn squash in the Instant Pot and topping it with shredded chicken and spaghetti sauce for a light lunch. A lot of stuffed acorn squash recipes call for breadcrumbs as part of the stuffing, but it’s really not necessary.Īdditionally, acorn squash themselves are extremely filling, and a good source of fiber while also being really low in calories. It comes in at just 29 grams for a half squash. It can be difficult to get out, but a nice metal scoop will help.Īs I mentioned above, this recipe is naturally low carb. Tip Three is, as mentioned above, to use an ice cream scoop to scoop out all the pulp inside.Put it in the microwave just for 1 minute, and it will be a little easier to cut in half. Tip Two is to soften the squash before attempting to cut it.It might be more picture perfect with it on, but it just causes trouble. Tip One is to pull off the stem (if you can) before you try to slice through it.Top with the remaining 1/4 cup of cheese and bake for 20 minutes.Īcorn Squash can be really difficult to cut through and scoop out, but I have a few tips and tricks that will make it easier. Remove the squash from the oven – they should be fork tender – and add a bit of filling to each one. Add 1/4 cup of Parmesan cheese to the filling. The spinach will wilt quickly when added to the sausage filling. We are using 2 cups of rough chopped spinach for some extra flavor, texture, and nutrients. After it is broken up and has begun to brown, add in onion, celery, seasonings, salt, and pepper. While the squash are baking, sauté some Italian sausage in a skillet. Then put them cut side down and bake them for 30 minutes. Drizzle the cut side with oil and sprinkle with kosher salt. I like to use a tough ice cream scooper for this. Cut them in half (carefully!) and scoop out the seeds and pulp. Remove from oven and top with remaining parmesan cheese.The sausage stuffed acorn squash is a hit.Return to the oven and bake an additional 15-20 minutes depending on size of squash.Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.Add 3/4 cup parmesan cheese and stir until cheese begins to melt.Add apples and sauté for another 2 minutes or until softened.Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown.While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don’t discard grease in the pan.Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it’s shape.Sprinkle Salt and Pepper over Acorn Squash to taste.Brush olive oil inside and on top of Acorn Squash.Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.Remember how I said we like trying new things since we don’t have the traditional Thanksgiving being away from family? Well today I’m going to share an appetizer recipe that is not only gorgeous, but packed full of flavor! This Sausage and Apple Stuffed Acorn Squash is the perfect dish to make or take to a friends house! An exciting thing about having friends over is the appetizers that are served. One year we had our super sweet neighbors over and our kids really enjoyed having visitors over. One way we can do that is by having a “friendsgiving” and inviting our friends over to celebrate. Thanksgiving is right around the corner and the preparations are in full swing starting with my Sausage and Apple Stuffed Acorn Squash! For the last few years we have been away from family during the holidays and decided to spend our holidays together making new traditions and trying new things. Jump to Recipe These Sausage and Apple Stuffed Acorn Squash are the perfect appetizer for the holidays or get together, sure to leave your taste buds singing!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |