Stuffed Acorn Squash

 

2 medium sized acorn squash
3 tbsp extra virgin olive oil, divided
1 cup diced yellow onion
1 cup diced green pepper
1⁄2 lb ground Italian sausage
3 garlic cloves, minced
1 cup panko breadcrumbs
1⁄4 cup grated Parmesan cheese
1⁄2 cup chicken or veggie stock
1 tbsp fresh sage, chopped
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1⁄2 tsp each salt and pepper
1 cup shredded cheese (ie. Monterey Jack, cheddar or mozzarella)

Arrange a rack in the middle of the oven and preheat the oven to 375 degrees. Cut the squash in half vertically (stem to root). Scoop out seeds with a spoon.

Place the squash cut side down in a baking dish and fill pan with water about a 1⁄4 inch up the side of the squash. Loosely cover with foil.

Roast squash until tender enough to poke with a paring knife. This will take 30-50 minutes depending on the size of the acorn squash.

While the squash are roasting, prepare the filling. On medium high heat, add 1 tbsp extra virgin olive oil to a large saute pan.

Saute onion and green peppers until softened. This will take 4-5 minutes. Add Italian sausage and cook for 5-7 minutes until it is no longer pink.

Add garlic to veggies and sausage and cook for 1 more minute. Add breadcrumbs, parmesan cheese, stock, sage, basil, oregano, salt and pepper. Stir to combine. Cook 3-5 minutes until hot and well combined.

Once the squash are tender, take them out of the baking dish and discard water. Flip the squash over and rub the insides of the squash with the remaining 2 tbsp of extra virgin olive oil. Sprinkle insides of squash with some salt and pepper. Place back into the baking dish,

Divide the filling between the halves and stuff the wells of the squash with the sausage filling. Overstuffing is fine.

Sprinkle the top of the filing with the shredded cheese and loosely cover with the same piece of foil. Bake for 15-20 minutes until the cheese has melted and the squash are hot. Serve immediately.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more