"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Acorn Squash Recipe

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This recipe for Stuffed Acorn Squash, by , is from Clear Creek Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shara Appanaitis

Category:
Category:

Ingredients:  
Ingredients:  
2 medium acorn squash, halved down the middle, seeds removed
kosher salt
freshly ground black pepper
olive oil
3 teaspoons olive oil, divided
8 ounces hot Italian sausage, casings removed
1 medium onion
2 cloves garlic, finely chopped
2 cups tightly packed torn spinach or kale
2 cups cooked quinoa
2 tablespoons grated fresh Parmesan

Directions:
Directions:
Heat oven to 375. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt, pepper, and olive oil. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. After cooling slightly, scoop out most of the flesh, leaving enough for the shells to keep their shape. Set aside.
In a large skillet over medium heat, heat 1 teaspoon oil. Add sausage and cook, breaking into coarse pieces, until brown; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and onion; cook until onion is soft. Add garlic and cook. Add spinach and toss. Stir in sausage, quinoa, and squash. Salt and pepper to taste. Divide filling among the squash shells. Sprinkle parmesan evenly over both and bake until browned.
For a meatless version, replace sausage with chopped portabella mushrooms and add 1 teaspoon red pepper flakes.

 

 

 

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