How to make it

  • I use a small food processor for making the stuffing.
  • Preheat the oven to 400 F
  • Brush the cut edges of the squash with 1 T of the olive oil
  • Salt and pepper the cut sides
  • Place the squash, cut side down, on a cookie sheet and roast for 25 minutes
  • While the squash is roasting saute the onions and the Andouille in the remaining olive oil (use the food processor to "grind" the sausage if it is cured) for 5 minutes or until the sausage is cooked.
  • Take off the heat.
  • Batch process the spinach and bread crumbs
  • Add bread crumbs, spinach and dried cranberries to the onion/sausage combining well.
  • Salt and pepper to taste
  • Beat the egg together with the cream and add to the stuffing, stirring well.
  • When the squash is done, remove from oven and turn cut side up.
  • Mound the half the stuffing into each half of the squash
  • Return to the oven for 20-25 minutes.(Squash should be completely tender and stuffing hot
  • Cool 10 minutes before serving.

Reviews & Comments 2

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    " It was excellent "
    housewifeintraining ate it and said...
    used spicy italian sausage instead of andouille. also added more cranberries and food processed those. it was uber good!!!! just a lil dry, but that's due to my inexperience. after i took out squash first time i poked some holes in it. also used a diff kind of squash. yummy!!! fiance loved it too!!
    Was this review helpful? Yes Flag
  • ducky20536 8 years ago
    WOW! This sounds teriffic-thanks for sharing.
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  • chuckieb 8 years ago
    Oh my goodness....that looks gorgeous! Great post!
    Was this review helpful? Yes Flag

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