![]() Sprinkle with the cilantro, drizzle over some olive oil and serve warm. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Add to the bowl with the squash and stir to combine. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Place on a baking sheet, flesh-side up.Īdd the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.įor the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Add the mushrooms, garlic and a pinch of salt, and cook, stirring until the mushrooms are soft, about 2 minutes. Crumble the sausage into a skillet and cook until lightly browned, but still pink in some areas. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir into the prepared stuffing with the crumbled bacon and 1/2 cup cheese. Let cool until easy to handle.Ĭut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Saute the onion, bell pepper, onion powder and 1 teaspoon garlic powder until soft. ![]() Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Sprinkle with the pepitas and serve hot.For the squash: Prick the squash all over with a fork. While squash is baking, in a small bowl, combine. Bake for 40 minutes in the preheated oven. For a softer filling: Drizzle the squash with olive oil and season with salt and pepper. Bake in preheated oven for 60 minutes or until squash is tender. Divide the sausage mixture among the squash cups and return them to the oven until warmed through, 10 to 15 minutes. In the space where the seeds were in the squash, fill with sausage mixture. Use a teaspoon to remove the seeds from the steamed squash. Mix together with 1 cup of shredded cheese and 2 tablespoons of grated Parmesan cheese. Fill the four squash halves with stuffing mixture and sprinkle. Sausage Stuffed Acorn Squash 2 medium acorn squash 1 tablespoon olive oil, plus more for brushing onto the squash 1 yellow onion, small dice 1 red bell. Preheat broiler and arrange squash on baking sheet. Add the bread cubes, spinach and sausage mixture to a mixing bowl. Add caramelized onions to sausage mixture. Brush each squash half with 1 teaspoon of honey. Sprinkle the Italian seasoning over the bread cubes while toasting. When the squash is tender, remove it from the oven and turn it cut sides up.Stir in the cooked wild rice, lime juice and cilantro, and set aside until the squash is cooked. Add the sausage and cook until the meat is browned, 5 to 7 minutes. Add the shallots, bell pepper, garlic and the remaining 1 teaspoon of salt. Meanwhile, in a large skillet, heat the oil over medium heat.Roast until the squash is very tender when pierced with a knife, 35-50 minutes. Cover with a sheet of foil, and cinch the foil around the edges to make a tight seal. Turn the squash cut sides down and add a very thin layer of water to the pan, just enough to coat the bottom. Place the squash in a large roasting pan and season the cut sides with 2 teaspoons of the salt.Scrape out and discard the seeds and surrounding stringy bits. ![]()
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