Hello. Welcome to solsarin. This post is about “sausage stuffed acorn squash“.
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.
When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as “a sausage”, the product is usually cylindrical and encased in a skin.
Typically, a sausage is formed in a casing traditionally made from intestine but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.
For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables. If you’re looking for a way to eat healthy without disrupting the wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
YES! Acorn squash is healthy.
Acorn squash tastes mildly sweet and nutty. Its flavor is not as bold as other winter squash varieties, which makes it wonderful for stuffing with other ingredients.
If you haven’t had acorn squash before but enjoy other winter squash recipes, definitely give it a taste! It’s one of the easiest squashes to prepare, and it’s delicious too.
for 4 servings
Be sure the halves will sit flat. Slice off the smallest piece possible off the top and bottom, so when they’re flipped over as bowls, they will sit flat on the plate. Use a sharp knife and a steady cutting surface, to be safe while slicing.
Use a grapefruit spoon or melon baller to scoop out the seeds. So much easier than using a regular spoon!
Use ground sausage to save prep time. If available at your grocery store, you can buy ground Italian sausage so you can skip the step of removing casings.
Watch it closely during broil. You don’t want the squash and toppings to brown too much.
Stretch the recipe to serve 6. You can use three acorn squash and divide the filling among all the halves. The squash won’t be as overfull, but it’s an easy way to serve more people!
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
Place squash, cut sides down, on the prepared baking sheet.
Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
Bake in the preheated oven until filling is cooked through, about 20 minutes.
Thank you for staying with this post “sausage stuffed acorn squash” until the end.
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