Thursday, June 9, 2011

Twice-Baked Acorn Squash

I loved this recipe. It is simple, easy, and very filling. I only needed one half and was satisfied. If you wanted veggies, you could add diced onion and mushrooms to the mix. Enjoy!

Twice-Baked Acorn Squash

2 acorn squash
1 lb Italian turkey sausage
1 package chopped spinach
1 tablespoon garlic salt
½ tablespoon red pepper
shredded Parmesan cheese (optional)

1. Preheat oven to 350 degrees. Cut squash in half and spoon out the seeds. Bake flat-side down for 5 minutes and take out of oven. While squash is baking, brown the turkey sausage.
2. Defrost the spinach and squeeze it dry. Stir in spinach and seasonings with the browned sausage.
3. When the squash is cool enough to handle, spoon out the squash leaving about ¼ inch in the shell. Stir the spooned-out squash in with the sausage mixture. Once combined, spoon ¼  of the sausage mixture into each shell. If desired, sprinkle with Parmesan cheese. Return to the oven for 5 minutes or until heated through.

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