This sausage and apple stuffed acorn squash is a perfect fall/winter recipe when you want something healthy, cheap, and comforting. It's really easy to make and super filling too!
– 16 ounce Ground Sausage – 1 large Granny Smith Apple, peeled and diced – 1 ½ teaspoon Italian Seasoning – ⅛ teaspoon Salt – ⅛ teaspoon Black Pepper – ⅛ teaspoon Garlic Powder – 2 Tablespoon Olive Oil – 2 Acorn Squash – 1 cup Italian Bread Crumbs
– Preheat the oven to 425 degrees F.
– Slice 2 acorn squash in half and place them cut side up on a baking sheet.
– Remove and discard seeds with a spoon.
– Brush the inside of the squash pieces with olive oil.
– Sprinkles your salt, pepper, and garlic salt inside each one. Then flip cut side down onto the baking sheet and bake in the oven for about 30-40. You want to be able to press on the green skin with the back of a fork and see that it can be pressed down.
– Flip the squash over to confirm that it can the "meat" of the squash can be pierced easily with a fork. The inside should appear a darker shade of color as well.
– While the acorn squash is baking, prepare the meat filling. Combine the sausage, apple chunks and Italian bread crumbs in a mixing bowl until well mixed.
– Mixed with a whole chopped green apple. About a cup of Italian breed crumbs.
– Divide into 4 pieces and roll each one into a ball like a large meatball.
– Once the squash has been baked, take your ball of sausage and place it into the open cavity of the squash.
– Return to oven for another 30-40 minutes or until the meat registers 165 degrees F on an instant read thermometer.
– If desired you can top with some shredded parmesan cheese for a nice finished look.