Monday, October 15, 2012

What's for Dinner? Stuffed Acorn Squash

A fall favorite of mine.  Now all the children like it!  I used to only torment them once a year, but they were enthusiastic this evening :)

Stuffed Acorn Squash

3 Acorn Squash
1-2 T Maple Syrup
1 lb Bulk Maple or Breakfast Sausage
2 eggs
1/2 C bread crumbs

Preheat oven to 350*

Cut squash in half, discard seeds (or roast them like pumpkin seeds).  Put on a sheet pan, flesh side up.  Set in oven to begin roasting (or in the crockpot for the hour you're at soccer ... )

Gently mix sausage, eggs, and bread crumbs in a bowl.

Remove squash from oven (or crockpot).  Brush exposed flesh with Maple syrup. Fill the hollow parts with sausage mixture (big meatballs work well).  Bake for an hour or until meat is cooked.

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