Stuffing Stuffed Acorn Squash

Serves 4

Prep time 15 minutes

Cook time 25 minutes

Ingredients:

• 2 acorn squash 
• 3 Sausage
• ½ cup of oyster mushrooms
• 3 ribs of celery 
• 1 onion 
• 1 garlic clove,
• 1 red apple 
• 2 sprigs of rosemary, just the leaves 
• 2 sprigs of sage, just the leaves 
• 1 tablespoon of coconut oil 
• 2 teaspoons of cinnamon 
• 3 tablespoons of pomegranate 

Instructions:

1. Preheat oven to 400 degrees F
2. Cut acorn squash in half, scoop out seeds and salt
3. Line a baking sheet with parchment paper and place squash seed side down
4. Cook for 30 minutes or until soft enough to pierce with a fork 
   

Stuffing:

1. In a food processor, add all veggies, herbs and apple and pulse until coarsely chopped
2. Add sausage and pulse until chopped coarsely 
3. In a nonstick pan, cook sausage until its cooked through (but not over cooked)
4. Take sausage out leaving fat in the pan. Chop sausage coarsely 
5. In a non stick pan add olive oil and chopped mixture and sauté for 10 minutes 
6. Salt and pepper to taste
7. Stuff acorn squash with sautéed mixture and broil until for 15 minutes or until golden 
8. Garnish with pomegranate seeds

Recipe created for SWW® By Karly Siciliano