Have you tried acorn squash? You need to.
Scoot over spaghetti squash, you’ve got competition. This savory stuffed acorn squash sheet pan recipe is amazing! Not only does it smell like a mix between Christmas and Thanksgiving but it’s a beautiful dish. If you’re have a fall or winter gathering this would be a great meal to serve. Your guests will be impressed without you having to take a whole lot of time preparing.
This was my first time cooking this delightful starchy vegetable and I was very impressed with how easy it was! I liked that I didn’t have to put in all the extra effort like I do with other squashes spending time scraping out the insides. Another plus is that it’s a perfect serving size and can be easily split between two people!
Another bonus is, you will end up with extra stuffing which can be used on a salad, in eggs, or mixed in with a vegetable side. The savory spices and sweetness from the crasins. make it an unforgettable meal.
Acorn squash: contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C.
Apple: are high in fiber, vitamin C and various antioxidants! An apple a day keeps the dietitian away
Celery: dietary fiber, vitamin A, vitamin C, vitamin K, folate, potassium and manganese
Cranberries: good source of vitamin C, dietary fiber, and manganese
Savory Stuffed Acorn Squash
- 2 Medium Acorn Squash
- 1 Tsp Olive Oil
- 1/2 lb Lean Sausage Ground meat also works and is lower fat
- 1 Medium Diced Onion
- 4 Stalks Celery Diced
- 4 Cloves Garlic Minced
- 1 Medium Apple
- 1 Tbsp Thyme
- 1/3 Cup Cranberries
- Preheat oven to 425 F. Cut squash in half, scoop out seeds, lightly brush with olive oil and roast for 20-30 minutes.
- While squash is cooking, prepare stuffing. In large pan, add sausage or ground meat and cook until brown. Add onion, celery and garlic and cook 2-3 minutes.
- Add diced apple and herbs. Cook for another 2-5 minutes. Then add cranberries. Mix together.
- Stuff squash with meat filling and broil for 5 minutes.