Sausage and Apple Stuffed Acorn Squash
3 acorn squash, halved Olive oil Salt & pepper 1 lb. sausage of choice, sliced 1 small onion, finely chopped 2 large celery stalks, finely chopped 2 apples, cored and diced
½ tsp sage 1 cup Panko bread crumbs 1 cup Parmesan cheese, divided
1. Preheat oven to 400 F. 2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half and spoon out the seeds. Brush olive oil inside and on top, then sprinkle with salt and pepper to taste. 3. Bake for 40–60 minutes or until tender and you can pierce with a fork but it still maintains its shape. 4. While the squash is baking begin sautéing the sausage for about 5 minutes. Add in onions and celery to the pan and sauté for another 2–3 minutes until it starts to brown (add olive oil if necessary). 5. Add apples and sauté for another 2 minutes or until softened, then stir in sage and bread crumbs. 6. Add ¾ cup Parmesan cheese and stir until cheese begins to melt. Set aside. 7. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled. Return to the oven and bake an additional 15–20 minutes depending on size of squash. 8. Remove from oven and top with remaining parmesan cheese.