Stuffed Acorn Squash Recipe

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Fava Beans with Lamb & Rice
Spaghetti with Fava Beans
Melinda's Frittata
Roasted Fennel & Baby Red Potatoes
Roman Style Artichokes
Broccoli Cauliflower Casserole
Stuffed Acorn Squash
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Easy Beans

Stuffed Acorn Squash

Contributed by: Melinda

2 small acorn squash, cut in half lengthwise, seeds removed - DO NOT PEEL
1.5 - 2 lb. breakfast sausage (bulk or remove links from casing and break up)
1 cup pitted chopped kalamata olives
2 lbs. crimini mushrooms, sliced
2 large onions, chopped
2 large garlic cloves, minced
Fresh thyme or sage leaves to taste
Hot Water

Preheat oven to 375º
Rub squash inside and out with olive oil
Roast cut side down about 20-30 minutes until a sharp knife will pierce the flesh without resistance
Remove from oven, invert
Make four rings of aluminum foil by rolling it up and attaching ends by twisting together
Place rings into a baking dish and place each squash half into a ring, shaping the aluminum foil to support the base of the squash and keep it from rolling
Reduce oven temperature to 350º
In a sauté pan, cook sausage
Add herb, onion and mushrooms and cook until onion is translucent and mushrooms have exuded their moisture
Continue cooking until most of the liquid has evaporated
Add garlic and cook one minute more
Add kalamata olives to the sausage mixture
Fill squash cavities with sausage mixture
Carefully pour water around the sides of the squash until it comes 1 inch up sides
Bake squash uncovered for 30 minutes or until very tender

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