Stuffed Sausage + Sage Acorn Squash
I am totally aware that pumpkin usually steals the squash spotlight, but I thought it was only right to give acorn ones a chance at the table. Each half tastes and shreds into “noodles,” just like spaghetti squash, including the one here. It is oh so easy to take this simple, seasonal item up a few notches, to a hearty meal for the whole family to enjoy! They can be stuffed with any sauces, veggies, truly whatever your taste buds are craving. However, quickly learned that juicy sausage, fresh sage, and sweet balsamic vinegar is a great place to start, along with a few more vegetables + spices you may already have on hand!
Ingredients:
1 acorn squash
avocado oil, for drizzling
1/2 pound organic sausage/beef, preferably grass-fed + finished
1 cup brussels sprouts, shaved thin
1/4 cup red onions, sliced into chunks
1 tbsp garlic, minced
1/2 tbsp sage
1/2 tbsp pepper, freshly ground
1 tsp cumin
1/4 cup balsamic vinegar
cilantro, for garnish
goat cheese, for garnish
Directions:
Preheat the oven to 400 degrees, then line a baking sheet with parchment paper.
Slice the acorn squash in half, vertically. Remove and discard the pulp and seeds, found in the center.
Transfer the squash halves to the prepared pan, face-down, then drizzle with oil. Cook for 34-38 minutes, or once the interior is able to be shredded with a fork.
While cooking, prepare the stuffing. Start by placing a medium-large skillet over low-medium heat.
Transfer the meat to the pan, cover, and stir occasionally.
While waiting for the meat to be close to fully-cooked, chop the veggies as listed or as preferred.
Once the meat is ready, pour the cut brussels sprouts, red onions, and garlic into the pan, then stir well. Cover again and wait 1-2 minutes, for the meat to be fully-cooked (no pink is present).
Once done, stir the sage, pepper, and cumin in, then let cook for about 1 minute.
Turn the heat off, but keep the pan over the warm burner and pour the balsamic vinegar into the mixture. Stir well and let cook down for about 1 minute.
Once the squashes are fully cooked, transfer the homemade mixture to their “pits.” Garnish with cilantro and goat cheese, if desired. Grab a fork and enjoy!
Notes:
You are more than welcome to use your own “stuffing’s,” as long as the acorn squash is cooked in the same way. The given list of ingredients is there to help inspire you!
If there are any leftovers, I recommend storing the stuffing and squash separately, but both in airtight containers.
