Stuffed Acorn Squash

It’s fall, so like the “basic” that I am, I’m in complete weather-heaven. The breeze has finally picked up. The air is crisp. Booties and boots get dusted off and finally cover these poorly manicured toes. (A pregnant belly is not conducive to a lot a of polish changes.) On top of that, all my favorite flavors await me in every recipe I find. For this one, the first in a while I’ll admit, it was a bit a of trial and error but I think I’ve gotten it down to share.

Here’s what you need for this edible bowl of comfort:

  • 2 acorn squash
  • 1 lb chicken sausage (If you aren’t a fan of sausage, because you’re INSANE, just use ground turkey and add a little more spices.)
  • 1 packet of broccoli and rice
  • 1 apple
  • garlic
  • thyme
  • sage
  • salt and pepper
  • Parmesan cheese (The original recipe called for Colby Jack, but I like Parmesan is better.)

 

 

The instructions vary, but being a “get it done fast” type of gal, I went with the handy, dandy microwave. (While oven-roasted flavors are lovely, they aren’t really appreciated by 3 year olds, so I say we can skip it.)

  1. Cut the squash in half and remove the seeds. Microwave two halves at a time until soft. (It’s seriously around 5-7 minutes.)
  2. Brown the sausage and cook the rice per package instructions and then combine in large bowl with  all your spices.
  3. Chop your apple and add to bowl with the meat and rice mixture. Stir it all together.
  4. Spoon mixture into squash and top with a sprinkle of cheese. Place in the microwave for an additional 3 minutes until cheese melts. (Or throw in oven for that crispy cheese topping.)

Enjoy!

 

 

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