Ingredients
4
4 servings
- •2 small acorn squashes, or 1 large
- •1 onion, chopped
- •2 stalks celery, chopped
- •1 tablespoon olive oil
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 teaspoon fresh rosemary
- •3 cloves garlic, chopped
- •½ lb sausage
- •1 apple, chopped
- •1 cup panko breadcrumbs
- •½ cup parmesan cheese
Instructions
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
- While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
- Add Garlic and Sausage, until sausage is browned on all sides.
- Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
- Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
- Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 656
- Carbohydrate: 89g
- Fat: 26g
- Fiber: 18g
- Protein: 23g
- Sugar: 11g
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