One of my favorite seasonal vegetables to use in later summer and Fall is the beautiful acorn squash. My Sausage Stuffed Acorn Squash is full of flavor and makes an impressive, attractive plate for family or guests.
Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
Melt the butter and brush the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
Sprinkle the salt and pepper over each half of the squash.
Bake for 45 to 50 minutes or until the squash is fork-tender.
Sausage filling - Make while squash is baking
Heat the olive oil in a Dutch oven over medium-high heat. Add the ground sausage and fennel. Cook until the sausage is completely cooked. Add garlic and cook just for another minute or two. If necessary, drain off any fat.
Stir in rosemary, thyme, oregano, salt, and pepper. Cook until the spices are aromatic, just a minute or two.
Spoon the sausage filling into the cooked squash. Garnish with fennel fronds and serve.
Microwaving the squash for 3 minutes makes cutting it in half and scooping the insides out much easier.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.