Sausage Stuffed Acorn Squash

Ingredients

• 2 medium acorn squash
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp olive oil
• Filling:
• 2 Tbsp butter
• 1 medium onion (diced)
• 1 rib celery with leaves (diced)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chopped fresh rosemary
• 1/2 tsp dried thyme
• 1/2 lb mild Italian sausage (casings removed)
• 3 cloves garlic (minced)
• 1 medium Granny Smith apple (cored and diced)
• 1 cup fresh white bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 2 Tbsp chopped Italian parsley (divided use)
• 4 Tbsp shredded Parmesan cheese

Instructions

1. 1

   Preheat oven to 400°F. Spray a 13x9-inch baking dish with cooking spray or line a baking sheet with parchment paper or foil. Cut a thin slice from each end of squash to stabilize. Cut into two equal halves through the middle.

2. 2

   Use a tablespoon to scoop out seeds. Season each squash half with salt and black pepper, then drizzle with olive oil. Place cut-side down on pan. Bake for 40 minutes. (Pro Tip: You can also spray with cooking spray)

3. 3

   Make the Filling: In a large skillet melt butter over medium-high heat. Add onion, celery, salt, pepper, rosemary and thyme. Cook for 3 minutes or just until they're beginning to soften and turn brown.

4. 4

   To the skillet, add Italian sausage and garlic. Continue to cook over medium-high heat until no pink remains. Add apple simmer just until softened about 2-3 minutes.

5. 5

   Remove pan from the heat, stir in the bread crumbs, finely grated Parmesan cheese and 1 Tbsp parsley. Stir to combine.

6. 6

   Remove squash from oven and flip over. Divide filling among squash halves and sprinkle the tops with shredded Parmesan cheese.

7. 7

   Return to the oven baking for an additional 15-20 minutes or until squash is easily pierced with the tip of a knife. Sprinkle with shredded Parmesan in the last 5 minutes of baking.

8. 8

   Serve immediately garnished with reserved parsley.