Stuffed Acorn Squash
4 comments » 
I found this recipe somewhere, read it through, then promptly “stored” it somewhere special. The problem being that “somewhere special” is no where to be found. Make sense? Anyway, I had the basic idea in my head so I ad-libbed the ingredients, etc. and came out with this wonderful recipe that would make a beautiful accompaniment to your Holiday table…
Stuffed Acorn Squash
Ingredients:
2 medium acorn squash
1 pound pork sausage-I used Jimmy Dean Low Fat
1/2 pound baby portobello mushrooms-sliced
1/2 onion-chopped
2 garlic cloves-minced
1 teaspoon Herbes de Provence
1 can (10 3/4 ounce) condensed cream of mushroom soup
1/3 cup sharp cheddar cheese-shreddedDirections:
Preheat oven to 350 degrees. Cut squash in half, scrape out seeds. Place cut side down on a greased baking sheet. Bake for 40-50 minutes or until squash is tender.
Meanwhile, saute the onions, mushrooms and garlic until done, set aside. In another skillet, brown the sausage until it is done and a little browned. Add in the vegetables and the cream of mushroom soup, season with Herbes de Proveance and mix until combined. Set aside.
Remove squash from oven, turn right side up and fill with the sausage mixture. Top with cheese and put back in the oven for about 10 minutes, or until the cheese is melted.
Such simple ingredients and it looks so gourmet and dinner party worthy…I absolutely love it and pinning it
anniebakes replied: — November 7th, 2012 @ 3:02 pm
thank you!!
I am constantly losing recipes…but my memory must not be as good as yours…LOL. I think I could even get Bill to eat squash if I filled it with sausage…YUM!
anniebakes replied: — November 7th, 2012 @ 3:02 pm
let me know if he eats it!