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how to prepare acorn squash

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    Savory Stuffed Acorn Squash

    November 12, 2018

    Savory Stuffed Acorn Squash

    Savory Stuffed Acorn Squash

    Savory Stuffed Acorn Squash

    Savory Stuffed Acorn Squash

    Does cold weather give anyone else all the hibernation feels? When it gets cold out, all I want to do is cook in my sweatpants and stuff my face on my couch, under some blankets with my dogs (and maybe a glass of wine).

    I’ve always been a huge fan of anything with squash in it- actually my grandma used to make acorn squash for dessert in the winter time when I was little. I blogged that one last winter, and I’ll like it here for you guys too, in case you were looking for something sweet vs. savory.

    Acorn Squash for Dessert

    Honestly, either of these would be a great dish for a holiday get together! The recipe I’m sharing today is such a hearty dish, that it can be served as your entree, no sides needed!

    I even added 1/4 cup ground flax seed to the recipe to give it a little boost of fiber and Omega-3’s. The best part? It blended right in the the stuffing and you couldn’t even tell!

    Savory Stuffed Acorn Squash
    Yields 4
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    Prep Time
    20 min
    Cook Time
    50 min
    Prep Time
    20 min
    Cook Time
    50 min
    Ingredients
    1. 1 cup uncooked wild rice
    2. 1/2 lb ground Italian sausage
    3. 2 Tbsp olive oil, divided
    4. 2 Acorn squash, halved and de-seeded
    5. 1 c chopped yellow onion
    6. 3 oz. fresh chopped mushrooms
    7. 1/2 c chopped celery
    8. 2 Tbsp minced garlic
    9. 6 oz fresh baby spinach
    10. 2 Tbsp chopped fresh parsley
    11. 1 Tbsp fresh lemon juice
    12. Salt and pepper to taste
    Instructions
    1. cook rice according to instructions on package.
    2. Preheat oven to 425 degrees.
    3. Brush olive oil over cut side of acorn squash and sprinkle with salt.
    4. Place squashes cut side down on parchment lined baking sheet.
    5. Bake for 35 minutes or until just tender.
    6. Heat remaining olive oil in a large skillet over medium heat.
    7. Add sausage, cook for 3 minutes stirring to crumble.
    8. Add onion and celery, cook for 5 minutes.
    9. Add garlic and spinach, stirring until wilted.
    10. Remove pan from heat and stir in cooked rice, parsley, lemon juice and salt and pepper.
    11. Spoon into the squash halves.
    12. Bake at 425 for 10-15 minutes or until squash are lightly browned and tender when you stick them with a fork.
    Notes
    1. I even tried a few bites drizzled with honey, and that was a great little addition of flavor to this dish!
    Adapted from Cooking Light, November 2017
    Adapted from Cooking Light, November 2017
    Big Hair and Foodie Fare https://bighairandfoodiefare.com/