I had a pound of sausage in the freezer and an acorn squash that needed to be eaten. Usually, I would make meatloaf and stuff the squash with that baking squash and meatloaf together until done. This was easier, faster and the squash was more delicious baked on its own and then stuffed with the cooked filling.
- 2 mdacorn squash
- 4 slicebacon
- 1 lggranny smith apple
- 1 mdsweet onion
- 2-3 stalkcelery
- 2 cspinach or kale
- 1 lbmild bulk sausage
- 1 cpanko bread crumbs
- 4 Tbspbrown sugar
How to Make Acorn Squash with Sausage Filling
- Preheat oven to 400-410 degrees. Cut acorn squashes in half long-wise and scoop out the seeds using an ice cream scoop. Generously rub the cut sides of the squash with olive oil and sprinkle with salt. Place 4 halves face down on a parchment covered baking sheet and bake for 30-35 minutes until the flesh is fork tender.
- Meanwhile, slice the bacon into lardons and fry until crispy. Remove from frying pan. Drain all the fat from the pan. Dice up celery and onion, peel core and finely dice the apple. Add celery, onion, apple and sausage to the frying pan and fry until the sausage is brown and the veggies and apple start to soften.
- Wash spinach or kale and remove woody ribs or stems. Roughly chop until you have about 2 cups (or a little more). Add spinach or kale to the frying pan and wilt with the other ingredients for about a minute. Taste and season with salt and pepper as needed.
- Remove the pan from the heat and add bacon back into the frying pan and a scant cup of breadcrumbs. Mix well until breadcrumbs absorb most/all the liquid.
- Remove squash from oven after 30-35 baking and turn flesh side up. Spread 1 tablespoon of brown sugar into each 1/2 squash and fill with sausage filling, packing it down and mounding it up until full. Return filled squash to oven and bake another ten minutes. Serve each person 1/2 a filled squash.