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Sausage Stuffed Acorn Squash

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2
Author Heather

Ingredients

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 sage breakfast sausage
  • 1 cup Panko bread crumbs
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 small apple, chopped
  • ½ cup grated Parmesan cheese
  • ½ cup pomegranate seeds (optional)
  • salt and pepper to season

Instructions

  • Preheat oven to 400 Degrees F.
  • Cut ends of acorn squash then cut in half. Scoop seeds out of the center of each half and discard. 
  • Place squash halves on a baking pan and brush olive oil on inside and top of squash. Season with salt and pepper. Bake for 40 minutes.
  • While squash is baking, cook and crumble sausage in a large skillet over medium heat. Drain excess grease and then add onion, celery and apple. Cook for another 4-5 minutes. 
  • Remove from heat and stir in cheese and Panko bread crumbs. Spoon mixture into the center of each squash. If you like, top with a little extra cheese and bake for an additional 15 minutes.
  • Remove from oven and serve. Top with pomegranate seeds, optional.