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Stuffed Acorn Squash

Contributed by: Melinda



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  • 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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