Stuffed Acorn Squash

acorn squash 2

 

So my husband recently told me that he ate some acorn squash at work and really liked it, and I decided to capitalize on that and try making this stuffed squash. It came out really well!

Ingredients:

2-3 medium acorn squash, cut in half

1 lb. chicken sausage

1 onion

1 red bell pepper

1 tomato

shredded Italian cheese

Directions:

  1. Halve the squash and scoop out the seeds.
  2. Heat oven to 400 degrees
  3. Chop the onion, bell pepper, and tomato.
  4. Rub the inside of the squash with a little olive oil and bake, face down, for about 20 minutes.
  5. While squash is cooking, brown the sausage and drain.
  6. Return the sausage to the pan and add the chopped onion, tomato, and bell pepper. Cook until vegetables are tender.
  7. Season with salt/pepper to taste (I also added some garlic powder and Italian seasoning).
  8. Add the sausage mixture to the center of the squash and top with some shredded cheese.
  9. Bake an additional 15 minutes until cheese is melted.

We had leftovers and these were still good the next day when I had one for lunch! Enjoy!

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