Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium acorn squash; 1 lb bulk sausage; 1/2 large white onion, finely diced; 2 cloves garlic, minced; 1 medium bell pepper, finely diced; 1 small zucchini, tiny dice; 2 cups riced cauliflower; to taste S&P; 2 Tbs butter; 1 tsp Rosemary; 2 Tbs apple cider vingar; Shredded cheese

icancervive10 @cook_3379905

Low carb, lots of veggies, feels like comfort food

icancervive10 @cook_3379905

Low carb, lots of veggies, feels like comfort food

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Ingredients

1 hour+

2 servings

2medium acorn squash
1 lbbulk sausage
1/2large white onion, finely diced
2 clovesgarlic, minced
1medium bell pepper, finely diced
1small zucchini, tiny dice
2 cupsriced cauliflower
to tasteS&P
2 Tbsbutter
1 tspRosemary
2 Tbsapple cider vingar
Shredded cheese

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Steps

1 hour+

1

Preheat oven to 400
2

Cut squash in half, scoop out seeds
3

Place squash in baking dish, place 1 Tbs butter in each cavity. Add S&P
4

Bake 1 hour or until squash is fork tender
5

As squash bakes begin cooking filling
6

Heat large skillet over medium heat
7

Crumble sausage into pan, cook several minutes
8

Add onion, garlic and peppers, cook until onions begin to become translucent
9

Add zucchini and cauliflower
10

Add seasoning and vinegar
11

Cook until sausage is browned and veggies are soft
12

When squash is done, fill each cavity with filling and top with cheese
13

Place back in oven until cheese melts and creates a little crust
14

Serve any leftover filling on side, with quinoa, or steamed greens

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Cooksnaps

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icancervive10 @cook_3379905

on November 02, 2020 23:07

Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking.