Sausage- and Pear-Stuffed Acorn Squash
Description
This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute.
Ingredients
•
1 serving olive oil cooking spray
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1 acorn squash, halved and seeded
•
1 tablespoon olive oil
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1 pinch salt and freshly ground black pepper to taste
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1/2 pound sage-flavored ground breakfast sausage
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1/2 onion, diced
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1/2 cup thinly sliced cabbage
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1/2 cup matchstick-cut carrots
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1 pear - peeled, cored, and diced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
2
Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
3
Roast in the preheated oven until softened, about 30 minutes.
4
Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
5
Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.