• Gabrielle Faust

Savory and Sweet Sausage Stuffed Acorn Squash

Another favorite healthy carb I love for summer dishes, even though squash is technically considered a "fall veggie", is the acorn squash. Sweet, rich, decadent, and packed with vitamins, this gorgeous ball of wonder is so easy to prepare in a variety of ways in just a few simple steps. Here is one recipe that will take you minutes to prepare.

"Sweet and Savory Sausage Stuffed Acorn Squash"

© 2019 Gabrielle Faust

• 2 medium sized acorn squash

• 2 lbs mild breakfast sausage

• 2 cups golden raisins

• 2 cups parmesan cheese

• 2 eggs

• 2 cups chopped pecans

• 1 Tbsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• canola oil

Prehead oven to 375 degrees. Cut acorn squash in halves. Scoop out and discard seeds. Place cleaned halves in baking dish. Drizzle with canola oil and set aside. In large mixing bowl combine sausage, raisins, eggs, pecans, parmesan cheese, salt, pepper, and garlic powder. Mix well with your hand. Pack the hollowed center of each squash halve with the sausage mixture. Sprinkle with extra parmesan. If there is remaining sausage mixture I like to make meatballs out of it and tuck them around the squash in the baking dish so that they cook along with the squash and add extra flavor to the dish. Cover with aluminum foil. Bake for 45 minutes. Remove foil and bake until sausage is golden brown and the squash is golden and tender. Allow to cool for 5 to 10 minutes before serving. Serves 4 to 8 people.

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