Sage,sausage And Spinach Stuffed Acorn Squash

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 medium acorn squash, halved and seeds removed
• 3 sweet italian sausages, casings removed
• 2 tablespoons minced garlic
• 1/2 cup onion, finely chopped
• 1/8 cup dry white or 1/8 cup chicken broth
• 3 cups baby spinach, stems trimmed
• 1/8 cup dried sage, crushed
• olive oil
• sea salt & freshly ground black pepper, to taste
• shredded mozzarella cheese
• 1/3 cup panko breadcrumbs (japanese bread crumbs)
• balsamic vinegar (optional)

Recipe

• 1 preheat oven to 425 degrees f.
• 2 slice squash in half horizontally, scoop out seeds.
• 3 cut a thin slice offbottoms to allow each to remain upright.
• 4 drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
• 5 turn flesh side up and roast another 20-30 minutes until fork tender.
• 6 meanwhile, heat 1 tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
• 7 add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
• 8 pour in white ; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
• 9 add spinach and wilt 2-3 minutes.
• 10 drain liquid from spinach. remove from heat.
• 11 stir in bread crumbs.
• 12 divide stuffing among squash halves, mounding, if needed.
• 13 top with cheese.
• 14 place under preheated broiler for 2-4 minutes until golden brown.
• 15 to serve: drizzle with balsamic vinegar, if desired.