Sausage & Apple Stuffed Acorn Squash
Certain things make you think FALL. Bonfires, pumpkins {everything}, football, cider, bonfires, hayrides, changing leaves, mittens, apples and squash. So this recipe is sure to be a classic and a fall favorite since it has two of those things listed in the recipe name.
This recipe came to me from one of my friends. She like myself likes to put her own mark on a recipe, so mine is a mixture of the original, hers and my own twist.
The first thing that you are going to want to do is have these things on hand:
Italian seasoning
Real maple syrup
Pumpkin pie spice
Medium yellow onion finely chopped
1 cup Granny Smith Apple (chopped with peel on)
2 celery stalks thinly sliced in crescent moons
16 oz turkey sausage (I used Jennie O breakfast sausage)
1 cup cooked brown rice
2/3 cup goat cheese crumbles
2 acorn squash
Olive oil
Preheat oven to 375*. Cut your acorn squash in half. Scrape out the seeds with a spoon. Lightly drizzle olive oil on the cut side of the squash and place open side down on a cookie sheet. Roast squash for 25-30 minutes, or when you can see that the peel is becoming tender.
While the squash is roasting, cook and crumble the breakfast sausage with 2Tbsn Italian seasoning and 1 Tbsn real maple syrup. Trust me, you won't be able to tell that this is a healthy version of sausage this way. Once the meat is cooked, remove from the sauce pan and set aside. In the cooked off drippings, cook the onion, celery and apple. Let it cook for a few minutes until onion looks translucent and then add back the meat. Add in the brown rice, goat cheese crumbles and pumpkin pie spice. Mix well and make sure that all of the favors are blending. There will be 4 servings so you should measure out about 1 cup to 1 1/4 cup of the stuffing into each cavity of the squash. Cook for another 10 minutes to ensure that all of the ingredients merry.
Each person gets one half a of a squash.
If you follow the 21 Day Fix like I do, each serving is: 4 green, .5 blue, .5 yellow, .5 purple and 1 red
This recipe came to me from one of my friends. She like myself likes to put her own mark on a recipe, so mine is a mixture of the original, hers and my own twist.
The first thing that you are going to want to do is have these things on hand:
Italian seasoning
Real maple syrup
Pumpkin pie spice
Medium yellow onion finely chopped
1 cup Granny Smith Apple (chopped with peel on)
2 celery stalks thinly sliced in crescent moons
16 oz turkey sausage (I used Jennie O breakfast sausage)
1 cup cooked brown rice
2/3 cup goat cheese crumbles
2 acorn squash
Olive oil
Preheat oven to 375*. Cut your acorn squash in half. Scrape out the seeds with a spoon. Lightly drizzle olive oil on the cut side of the squash and place open side down on a cookie sheet. Roast squash for 25-30 minutes, or when you can see that the peel is becoming tender.
While the squash is roasting, cook and crumble the breakfast sausage with 2Tbsn Italian seasoning and 1 Tbsn real maple syrup. Trust me, you won't be able to tell that this is a healthy version of sausage this way. Once the meat is cooked, remove from the sauce pan and set aside. In the cooked off drippings, cook the onion, celery and apple. Let it cook for a few minutes until onion looks translucent and then add back the meat. Add in the brown rice, goat cheese crumbles and pumpkin pie spice. Mix well and make sure that all of the favors are blending. There will be 4 servings so you should measure out about 1 cup to 1 1/4 cup of the stuffing into each cavity of the squash. Cook for another 10 minutes to ensure that all of the ingredients merry.
Each person gets one half a of a squash.
If you follow the 21 Day Fix like I do, each serving is: 4 green, .5 blue, .5 yellow, .5 purple and 1 red
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