Sausage Stuffed Acorn Squash
Serving Size: 4
Ingredients:
- 2 1-Pound acorn squash
- 1 Teaspoon canola oil
- (as needed) Vegetable cooking oil
- 1/2 Pound fresh turkey sausage
- 1/2 Cups fine chopped celery
- 1 Cup peeled, cored, fine chopped Granny Smith apple
- 1/2 Cup fresh white bread crumbs
- 1/4 Teaspoon sage leaves
- 2 Tablepoons brown sugar
- 1/4 Cups apple jelly
Instructions:
- Preheat oven to 400 degree F.
- Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half; cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes.
- If using sausage links, squeeze sausage from the casings.
- Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings.
- Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to saute for 2-3 minutes.
- Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar.
- When squash is cooked, remove from oven and reduce oven temperature to 350 degree F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture.
- Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly.
- Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes.
Source:The National Hot Dog and Sausage Council
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