These delicious stuffed squashes made a nice accessory to our pre-finals dinner of turkey, dressing, cooked kale and multitudes of baked goods. And did I mention they're gluten-free?
4 small acorn squash
1 1/2 lbs of sage bulk sausage, crumbled
1 cup onion, diced
2 stalks celery, diced
2 Granny Smith apples, cubed
Non-stick cooking spray
Fresh black pepper
Preheat the oven to 350 degrees and coat a shallow baking pan with nonstick spray.
Trim a thin slice from both ends of each acorn squash, then cut them in half crosswise and scoop out the seeds. Place the squash, cut side down on the prepared baking sheet and bake until very tender when pierced with the tip of a knife, 30 to 35 minutes. Turn the squash halves cut side up and spray with nonstick cooking spray.
While the squash bakes, saute the sausage over medium heat, breaking it up with a spatula as finely as possible as it cooks. Once the sausage is cooked through, transfer it to paper towel-lined platter. Discard most of the fat remaining in the pan, retaining about 1 tablespoon.
Add the onion to the pan and saute over medium heat for about 2 minutes. Add the celery and continue cooking until the celery and onion are lightly caramelized. Add the apple, cook for 2 to 3 minutes longer, then return the sausage to the pan and combine well. Taste and season with freshly ground black pepper.
Divide the sausage mixture between the squash halves and return them to the oven. Bake until the apples are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Plate and serve immediately.
Nutrition (1/4 recipe): 400 calories, 24 g fat, 9 g saturated fat, 72 mg cholesterol, 651 mg sodium, 864 mg potassium, 31 g carbohydrates, 5 g fiber, 5 g sugar, 17 g protein, 15% vitamin A, 44% vitamin C, 9% iron, 8% calcium, 18% vitamin B-6, 11% folate, 18% magnesium, 20% manganese, 21% thiamine
Cost (1/4 recipe): $3.42
Adapted from: http://www.mygourmetconnection.com/recipes/main-courses/pork/sausage-sage-apple-stuffed-acorn-squash.php