Fall Favorites

Turkey Sausage-Stuffed Acorn Squash

Source: Taste of Home

Perfect in Fall.
You can make filling ahead of time, just warm a bit in the microwave
before stirring in the cheese, vinegar and tomatoes.

Ingredients

  • 2 medium acorn squash (about 1-1/2 pounds each)
  • 1/2 c. cherry tomatoes, halved
  • ½ lb. Italian (sweet or hot) turkey sausage links (3), casings removed - see Note
  • 1/4 c. sliced fresh mushrooms
  • 1 sm-med. apple, peeled and finely chopped
  • 2 Tbls. finely chopped onion
  • 1 t. fennel seed
  • 1 t. caraway seeds
  • 1/4 t. dried sage leaves
  • 1-1/2 c. fresh baby spinach, stems removed
  • 1/2 t. dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 oz. fresh mozzarella cheese, chopped
  • 1-1/2 t. red wine vinegar

Instructions

Preheat oven to 400 degrees.

Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat.

Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 40 minutes.

Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.

Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.

Carefully remove squash from roasting pan.

Drain cooking liquid, reserving the tomatoes.

Return squash to pan, hollow side up. Stir cheese, vinegar and reserved tomatoes into sausage mixture.

Spoon into squash halves. Bake 10 minutes longer or until heated through and squash is easily pierced with a fork.

NOTE: Can substitute pork or chicken sausages in place of turkey, if desired.