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Acorn Squash Stuffed With Sausage, Spinach, Seasoned Salt And Tuscan Seasoning
Acorn Squash Stuffed With Sausage, Spinach, Seasoned Salt And Tuscan Seasoning
Acorn Squash Stuffed With Sausage, Spinach, Seasoned Salt And Tuscan Seasoning
Rated 5 stars by 1 users
Category
MAIN COURSES
Servings
4
Prep Time
30 minutes
Cook Time
50 minutes
Ingredients
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1 lb. Italian turkey or chicken sausage links, casings removed. (Mix hot and mild sausage, to your taste)
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6 oz.Feta cheese, crumbled
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2 medium Acorn squash
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1 c. Cherry tomatoes, halved
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1/2 lb. Fresh cremini mushrooms, chopped
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2 c. Baby spinach
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1/2 c. Fresh cilantro, chopped
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3 large cloves Garlic, finely chopped
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2 Shallots, finely chopped
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1 1/2 TBS. Seasoned salt (or to taste)
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1 TBS.Tuscan Bread Dipping Seasoning (or to taste)
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1 tsp. Black Tellicherry peppercorns, ground
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3 TBS. Lemon juice, freshly squeezed
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4 TBS.Olive oil
Directions
1. Preheat oven to 400 degrees.
2. Cut squash in half, lengthwise; remove and discard seeds. Brush cut side with olive oil and 1/2 tablespoon seasoned salt. Place cut side down in roasting pan, add ¼ inch of water. Bake uncovered 35-40 minutes or until inside is soft. Take out of oven.
3. Reduce heat to 325 degrees.
4. Meanwhile, in a large skillet, sauté garlic and shallot in 2 tablespoons of olive oil, until soft, about 8 minutes. Add more olive oil if needed. Transfer to a separate bowl.
5. In same skillet, sauté mushrooms in 1 tablespoon olive oil, until soft, about 5 minutes. Add more olive oil if needed. Transfer to bowl with shallots and garlic.
6. In same skillet, cook sausage until no longer pink, about 10 minutes. Return shallots, garlic and mushrooms to skillet. Add dry seasonings and lemon juice, cook together for 5 minutes. Add tomatoes and spinach, and cook 8 more minutes. Adjust seasonings to taste.
7. Turn squash halves in roasting pan so they are hollow side up, and spoon mixture into squash cavities. Add crumbled feta to top. Bake 5-10 minutes longer or until heated through.
8. To serve, garnish with cilantro, depending on taste.
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