I cannot seem to get enough squash this time of year. How about you?? Do you have any certain way you enjoy eating squash? A fun recipe to share??? This looks fancy, but is simple to put together, I loved the sweetness from the cranberries…..the sausage…the squash….the spinach…sweet red pepper…OH, I just enjoyed it all! I hope you do too!!! (Have I mentioned that I LOVE fall recipes????)
Now, I will be honest and say that I am the only one in my family who enjoys squash ~ acorn or butternut. BUT they all enjoy the filling, so I bake a batch in a pan for them without the squash and I enjoy the squash ALL myself….they don’t know what they are missing!!!!
* As far as the rice goes, I used leftover brown rice. Feel free to use whatever you have ~ white, brown, wild ~ it is all good.
Stuffed Acorn Squash
1 acorn squash
1/2 lb. sausage
1/3 c. onion, chopped (I used red)
1/2 c. red pepper, chopped
2 TB. milk
1 c. fresh spinach, cut up a bit
1/2 c. bread crumbs
1/2 c. cooked rice
1/2 c. cranberries
salt & pepper to taste
Cut the acorn squash in half, clean out the seeds. Put cut side down in a 9″ x 13″ pan and fill with about 1 inch of water. Cover tightly. Bake @ 350* for about 45 minutes to 1 hour, till tender.
Meanwhile, cook the sausage with the onion and red pepper. Till no longer pink. Drain. Add the egg (beaten), milk, spinach, bread crumbs, rice, cranberries, salt & pepper. Stir to combine.
Flip the acorn squash halves over and fill with the sausage filling. Bake, uncovered, @ 350* for about 40 minutes till filling it HOT and starting to brown on the top and the squash is soft. You can either eat it out of the shell or scoop it onto your plate. Enjoy!