Stuffed Acorn Squash. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. This roasted acorn squash is stuffed to the max with absolutely everything you're craving! Stuffed Acorn Squash fills tender roasted acorn squash with sausage, apple, wild rice, and tons of vegetables.
Remove squash from oven and heat broiler. Divide rice mixture among squash halves. Beef-Stuffed Acorn Squash Recipe photo by Taste of Home. You can have Stuffed Acorn Squash using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Stuffed Acorn Squash
- You need 2 of acorn squash halved and seeded.
- Prepare 1 c of cous cous cooked to directions.
- Prepare 1 of -/2 lbs Italian sausage crumbled and cooked.
- It's 1/2 jar of sun ripened tomatoes.
- Prepare 1/2 jar of roasted bell peppers.
- It's 1/4 c of pine nuts.
- You need of Olive oil to drizzle.
- Prepare of Baslmic glaze is optional.
Add water and cover with foil. I consider stuffed squash to be one of the most perfect autumn weekend meals imaginable. Acorn squashes are an old and dependable favorite, but try it also with red kuri squashes, sweet dumpling. This Stuffed Acorn Squash filled with Quinoa Stuffing makes a beautiful and filling vegan main course.
Stuffed Acorn Squash step by step
- Heat oven to 425°.
- Season squash with salt and pepper.drizzle olive oil and lay open side face down on sheet pan cook till fork tender about 30 minutes.
- Prepare filling by combining cous cous, sausage,tomatoes, and peppers. Stir all together..
- Place generous amount in each squash with filling and lightly press.
- Sprinkle with olive oil and a basaltic glaze if you like..
- Serve hot.
It would be an excellent vegetarian dinner for a holiday feast, like Thanksgiving. These beautiful Stuffed Acorn Squash just scream Fall to me! I am so ready for Fall, how about you? It is still so hot here and we will not get a taste of cooler weather for at least another month. Acorn Squash - Look for acorn squash that are uniform in size.
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