Stuffed Acorn Squash
Adapted from Clean Eating Magazine
- 2 medium acorn squash
- 1 tsp extra-virgin olive oil
- Kosher salt and fine ground black pepper, to taste
- 1 fresh spicy chicken or turkey sausage, casings removed, crumbled (I used ground chicken as I didn't have any sausage on hand and seasoned it with salt, pepper, cumin, red pepper flakes and cayenne pepper)
- 1 cup yellow onion, diced small
- 1 cup celery, diced small (reserve leaves for garnish - I didn't do this)
- 1 tbsp garlic, minced
- 1 cup fresh spinach, washed and stemmed
- 8 oz low-fat sour cream (I used Greek Yogurt)
- 1/4 cup Parmigiano Reggiano, grated
- Preheat oven to 400 F.
- Begin by slicing squash lengthwise. With a spoon, remove seeds to create a clean cavity for stuffing.
- Season cut side of squash with salt and pepper. Brush with oil and place cavity-side-down on a parchment-lined baking sheet. Bake squash until fork tender, approximately 45 minutes.
- Meanwhile, in a large saute pan over medium heat, brown sausage until cooked through (I added my spices here). Drain on a paper-towel-lined plate, if necessary.
- Return saute pan to medium-low heat and add onion and celery. Sweat over low heat, scraping fond (sausage bits that have stuck to the bottom of the pan) until onions become translucent.
- Add garlic to onion mixture and saute until aromatic, approximately 1 to 2 minutes. Remove from heat.
- In a large bowl, combine sausage, onion mixture, spinach and sour cream. Stir well to combine and season, if necessary.
- When squash are tender, remove from oven and flip over so cavity is facing upwards. Divide stuffing evenly between the 4 halves. Sprinkle with cheese.
- Bake squash for an additional 15 minutes at 350 F until stuffing is heated throughout and top begins to turn golden brown. Garnish with reserved celery leaves (I didn't) and serve.