Saturday, November 17, 2012

Sausage Stuffed Acorn Squash

This dish is so simple and delicious for a fall brunch or dinner and it presents so well too!
2 Medium acorn squash
1 - 12 oz package of bulk sausage (I usually by Jimmy dean 1 sage and 1 lower fat because I always double this recipe!)
1 cup diced fresh mushrooms
1/2 cup thinly sliced and chopped celery
1/4 cup chopped green onion
1/2 cup sour cream
1/4 cup parmesan cheese
1 egg
Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash side down in a pan or dish. Bake for 45 minutes or until tender.
In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine the remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 for 20-25 min or until heated thoroughly.


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