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Acorn Squash Sausage Stuffing

SUPER HUGE SHOUT OUT TO OUR PROGRAM MEMBER OF THE WEEK, Janet Friscia!
Janet is in her second round with us!
Round #1 results = DOWN 8.6 lbs and over 9 inches!
Why is she our member of the week?
For sharing this AWESOME recipe of course!
This program is about sharing, motivating, lifting each other up… with lots of fun sprinkled in!!
Thanks Janet!

 

acorn squash stuffing

Acorn Squash Sausage Stuffing
Author: 
 
3 servings – ⅓ purple, 1⅓ green, 1⅓ tsp, ⅔ yellow, .8 red, ⅔ blue
Ingredients
  • 1 acorn squash (2.5 greens)
  • 4 tsp of olive oil
  • 2 stalks of celery, sliced (3/4 green)
  • 1 onion, chopped (3/4 green)
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp rosemary
  • 3 cloves garlic, minced
  • Chicken sausage (12 oz), removed from casings (2.5 red)
  • 1 granny smith apple, chopped (1 purple)
  • 2 sliced of Ezequiel bread, put in blender to make breadcrumbs (2 yellow)
  • ½ cup parmesan (2 blue)
  • DIRECTIONS:
  • • Preheat oven to 400 degrees
  • • Slice off top and bottom of acorn squash to create flat baking surface. Then slice in half and remove seeds
  • • Place each half on a baking sheet
  • • Use 1 tsp of the olive oil and rub over each side of the acorn squash, season with a bit of salt and pepper
  • • Bake at 400 for 40 min
  • • In large skillet, over med-high heat, heat 1 Tbl of olive oil
  • • Add onion and celery and saute until tender
  • • Add salt, pepper, rosemary and saute well
  • • Add the garlic and saute well
  • • Remove chicken sausage from casings and break apart into the skillet, cook through
  • • Add chopped apple, Ezequiel breadcrumbs and parmesan.
  • Mix well to let flavors blend
  • • Remove from heat
  • • Once acorn squash is done, remove from oven and let cool for about 10 minutes
  • • Cut the skin off the sides then cut up the squash into bite sized pieces
  • • Stir pieces of squash into the skillet
  • • Then add to casserole dish and bake for another 20 minutes at 400 degrees
  • 3 servings – ⅓ purple, 1⅓ green, 1⅓ tsp, ⅔ yellow, .8 red, ⅔ blue
  • Enjoy!!
Instructions
  1. Preheat oven to 400 degrees
  2. • Slice off top and bottom of acorn squash to create flat baking surface. Then slice in half and remove seeds
  3. • Place each half on a baking sheet
  4. • Use 1 tsp of the olive oil and rub over each side of the acorn squash, season with a bit of salt and pepper
  5. • Bake at 400 for 40 min
  6. • In large skillet, over med-high heat, heat 1 Tbl of olive oil
  7. • Add onion and celery and saute until tender
  8. • Add salt, pepper, rosemary and saute well
  9. • Add the garlic and saute well
  10. • Remove chicken sausage from casings and break apart into the skillet, cook through
  11. • Add chopped apple, Ezequiel breadcrumbs and parmesan.
  12. Mix well to let flavors blend
  13. • Remove from heat
  14. • Once acorn squash is done, remove from oven and let cool for about 10 minutes
  15. • Cut the skin off the sides then cut up the squash into bite sized pieces
  16. • Stir pieces of squash into the skillet
  17. • Then add to casserole dish and bake for another 20 minutes at 400 degrees

Enjoy!!

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