Stuffed Acorn Squash
Stuffed Acorn Squash

Hi, I’m Kate. Today, I will show you a way to prepare stuffed acorn squash recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Stuffed Acorn Squash is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed acorn squash using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Acorn Squash:

  1. Prepare 2 medium acorn squash
  2. Get 1 lb bulk sausage
  3. Get 1/2 large white onion, finely diced
  4. Take 2 cloves garlic, minced
  5. Get 1 medium bell pepper, finely diced
  6. Take 1 small zucchini, tiny dice
  7. Prepare 2 cups riced cauliflower
  8. Make ready to taste S&P
  9. Make ready 2 Tbs butter
  10. Make ready 1 tsp Rosemary
  11. Make ready 2 Tbs apple cider vingar
  12. Prepare Shredded cheese

Instructions to make Stuffed Acorn Squash:

  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. Cble 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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