I admit it. I'm addicted to Facebook. Sometimes you learn great things. Sometimes, it's hours of your life you never get back. I found this recipe on Facebook. SCORE! I did make a few changes to it. I took out the salt because I figured the sausage had enough salt in it. I also used a vegetable peeler on the celery. It takes off most of the strings and makes it more tender. I cut the onion in half and used essential oil instead of fresh Rosemary. Besides Rachel Ray, who keeps fresh Rosemary around anyway. Other changes I made were I peeled the apple, used reduced fat sausage and cooked it separately in order to remove more fat, and changed the kind of cheese it called for. It turned out GREAT! Hubby didn't care for it, but he's not much of a squash person. He did like the stuffing though. I thought it was a nice recipe to welcome the Fall.
*If
you are doing food prep for the freezer, scrape out the Acorn Squash and mix all the ingredients together at the end. You can put
these in aluminum pans from Dollar Tree and store them in the freezer
until you are ready to use them. This makes for a quick, complete, and
easy dinner!
Sausage and Apple Stuffed Acorn Squash
2 medium acorn squash
1/2 chopped onion
2 chopped stalks of celery
1 Tbsp. olive oil
Pepper, to taste
1 drop Rosemary doTERRA essential oil or you can use a Rosemary from your garden
1-2 tsp. chopped garlic
1 lb sausage, cooked – I used lower fat sausage.
1 chopped apple, peeled
3/4 cup of plain breadcrumbs
1/2 cup shredded Italian pizza cheese
Using a sharp knife, cut off the top and bottom of each squash to create a flat base on each side. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil and sprinkle pepper on top. Bake in a preheated oven at 400˚F for 40 minutes.
While squash is roasting, cook sausage and chop up. In a large pan over medium heat - heat oil and add onion, celery, garlic, and doTERRA Rosemary essential oil. Cook until onions and celery are soft. Add sausage and apple. Mix in bread crumbs and Italian pizza cheese. Remove from heat.
Once squash has finished roasting, remove from oven and fill each with the prepared stuffing mixture. Return to oven for 20 minutes - adding a little Italian pizza cheese to the top when it comes out of the oven.
1/2 chopped onion
2 chopped stalks of celery
1 Tbsp. olive oil
Pepper, to taste
1 drop Rosemary doTERRA essential oil or you can use a Rosemary from your garden
1-2 tsp. chopped garlic
1 lb sausage, cooked – I used lower fat sausage.
1 chopped apple, peeled
3/4 cup of plain breadcrumbs
1/2 cup shredded Italian pizza cheese
Using a sharp knife, cut off the top and bottom of each squash to create a flat base on each side. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil and sprinkle pepper on top. Bake in a preheated oven at 400˚F for 40 minutes.
While squash is roasting, cook sausage and chop up. In a large pan over medium heat - heat oil and add onion, celery, garlic, and doTERRA Rosemary essential oil. Cook until onions and celery are soft. Add sausage and apple. Mix in bread crumbs and Italian pizza cheese. Remove from heat.
Once squash has finished roasting, remove from oven and fill each with the prepared stuffing mixture. Return to oven for 20 minutes - adding a little Italian pizza cheese to the top when it comes out of the oven.
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