Friday, December 10, 2010

Stuffed Acorn Squash

Remember back in November, when I promised you a Stuffed Acorn Squash recipe - well, today is the day!

I got this recipe from a friend at church. It came through a "light and healthy" recipe exchange. I love it! And, I know that my friend's family does, too. In fact, the day that we received acorn squash in our Bountiful Baskets, she was trying to trade other things for extra acorn squash.

{Stuffed Acorn Squash}
recipe by Melissa
2 medium acorn squash
1, 12 oz. package of bulk sausage (ground pork – country style is good if you can find it)
1 cup sliced fresh mushrooms
½ cup thinly sliced celery
¼ cup thinly sliced green onion
½ cup sour cream
¼ cup parmesan cheese
1 egg

Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash cut side down in a pan or dish. Bake for 45 minutes or until tender.
In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 degrees for 20-25 minutes or until heated thoroughly.

You could prepare this recipe through stuffing the squash ahead of time, then, just bake it off when it is time for dinner!

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