Recipe

Stuffed Acorn Squash Recipe

Add Step-by-Step Photos	Astoutyeoman / All my dishes 1 year, 2 months ago I made this for one person, using one squash and one commercially cased sweet italian sausage...I'm sure you can expand that to your liking. Prep:25m Cook:20m Servings:1	Astoutyeoma
	autumn squash sausage pretty

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Ingredients

1 mid-sized acorn squash, cut in half and seeds removed

1 sweet italian sausage, casing removed

1/2 baking apple, diced

1/2 onion, diced

2 cloves garlic, diced

1 egg

1/4 C bread crumbs

Shredded mozzerella cheese

dash of cumin

dash of paprika

dash of parsley

Directions

Preheat oven to 350F.

Spread a thin layer of olive oil on the exposed sides of the squash. Put each half, slice side down, on foil on a baking sheet. Bake for 20-25 until squash is soft.

In the meantime, cook the uncased sausage in a skillet over medium-high heat until it browns lightly. When it browns, add the onions and garlic and cook until they are translucent.

Add the diced apple and cumin and cook briefly until warmed through and mixed.

In a bowl on the side, beat the egg until mixed.

Drain the sausage mixture and add it to the egg bowl.

Add the bread crumbs, paprika, and parsley and mix together well.

When squash is soft, spoon mixture equally into the depression on the squash halves.

Cook for about 10 min, remove and cover in shredded mozzerella and cook for another 10 min, until cheese is melted and bubbly.

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