Recipe of the Week: Stuffed Acorn Squash

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Wild Rice Stuffed Acorn Squash - Budget Bytes
  • 2 Acorn Squash
  • 1lb chicken sausage (suggest feta and spinach sausage)
  • 4 tsp olive oil, divided
  • olive oil spray
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of spinach, chopped into bite sized pieces
  • toasted walnuts or pecans
  • sea salt
  • (feel free to add beans, rice, or anything of your choice)
  1. Preheat oven to 400 degrees and line a medium-sized baking sheet with parchment paper
  2. Cut the acorn across the middle or in half top to bottom and remove the seeds.
  3. Use the first 2 tsp of olive oil and brush each half of the squash then sprinkle with salt
  4. Place the halves in the oven for 40 minutes or until tender (you can stick a fork in them to test)
  5. While the squash are roasting, brown the sausage in a saute pan
  6. Add the remaining olive oil, garlic and onion to the pan with the sausage, Stir until the onion is soft. Add in spinach with a little salt until wilted.
  7. Once the squash is done, gently mash the inside with a fork.
  8. Divide the veggie and meat mixture evenly among the squash halves
  9. ENJOY!
Serves 4

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