Easy Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Wholesome Yum

WEBOct 2, 2023 · Add the ground sausage, breaking apart with a spatula. Increase to medium-high heat the sausage until browned. Add the cranberries, rosemary, and thyme. …

Rating: 5/5(8)

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Healthy Stuffed Acorn Squash {Low Cal, GF} Skinny Fitalicious®

WEBNov 1, 2021 · Instructions. Preheat over to 425 F. Prepare a baking sheet with parchment paper. Slice the acorn squash in half, scoop out the seeds leaving a dip or bowl in the …

Rating: 5/5(3)

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Stuffed Acorn Squash – WellPlated.com

WEBJan 16, 2024 · Place in an airtight storage container in the refrigerator for up to 3 days. To Reheat. Place stuffed acorn squash in a baking dish with …

1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
2. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
3. Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
4. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

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Sausage Stuffed Acorn Squash (GlutenFree, Low Carb, …

WEBNov 20, 2019 · While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 …

1. Cut the squash in half and remove the seeds.
2. Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position.
3. Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes.
4. While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown.

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