I credit this recipe to my mama. When Joe and I first moved into our condo, we decided to completely redo the kitchen, so my mom came up from Connecticut to help (because she rocks).
Knowing we wouldn’t have thought through the whole cooking without a kitchen thing, she brought us some of her leftover stuffed squash for sustenance. These suckers got us through the day and they are SO DELICIOUS. They’ll warm you right up on a cold winter night, they’re healthy, and they make for great leftovers.
3 medium-sized Acorn squash
3 stalks of celery, chopped
1 large onion, chopped
1 & 1/2 tbsp minced garlic
1 apple, peeled and chopped
1 lb ground sausage (I like to use chicken sausage, but you can also use turkey or beef)
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
Salt and pepper
Preheat the oven to 400 degrees.
Cut acorn squash in half from top to bottom, and clean out the insides with a spoon. Spray or rub the the meat of the squash with olive oil, and sprinkle with salt and pepper. Repeat this for all squash and place them face up on a baking sheet. Hint – cover the baking sheet with tin foil to make cleanup easier.
Cook the squash for 40-50 minutes or until tender (cooking time depends on the squash size).
While the squash cooks, saute celery and onion on the stove top at medium-high heat until onion is translucent. Stir in the minced garlic and cook for one more minute, then remove from the heat and set aside.
Remove the sausage from its casings and add to a new frying pan. Cook on medium heat until there’s no longer any pink.
Once the sausage is cooked, add the chopped apple and celery/onion/garlic mixture, and cook for another two minutes. Stir in the panko and parmesan and remove the pan from heat.
Once the squash are done, remove them from the oven and add the filling. Return the squash to the oven for 8 minutes. Remove, let cool, and enjoy!