Italian Stuffed Acorn Squash Bowls

This recipe was shared with us by one of our valued customers, Laura Stephenson

Serves 4

  • 2 slices whole wheat bread 
  • oil for cooking (such as grapeseed, canola, or virgin olive oil)
  • 2 medium acorn squash
  • 1 lb (454gr) turkey sausage
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced 
  • 1½ tsp red pepper flakes
  • ½ tsp Italian herb blend
  • ½ cup roasted red peppers, chopped
  • ¼ cup sundried tomatoes in oil, chopped
  • ½ cup jarred artichoke hearts, drained and chopped
  • 2 cups baby spinach
  • ¼ cup fresh basil, chiffonade (cut into thin strips)
  • ¼ cup grated parmigiano reggiano cheese 

Preheat oven for broiling.

Toast bread until deep brown and chop into fine bread crumbs.  Heat ½ tablespoon of oil in a large sauté pan over medium-high heat and fry bread crumbs until crisp.  Season with a pinch of salt and pepper and set aside.

Wash and halve squash; scoop out centres.  Place in a microwave-safe dish with a bit of water and cook on high for 7 - 10 mins., until tender.  Leave in microwave until ready to use.

Fry sausage in 2 tablespoons of oil over medium heat until it’s beginning to brown.  Add onion and cook 2 mins.  Add garlic, red pepper flakes, and Italian herbs and continue to cook until the sausage is cooked through.  Add peppers, tomatoes, and artichokes, and cook until they are heated through, stirring occasionally.  Add a bit of water if the mixture seems dry.  Add spinach to the pan and toss until wilted.  Toss in basil, season to taste with salt and pepper, and remove from heat.

Place squash halves on a lightly greased baking sheet.  TIP: Cut a small round off the bottoms of the squash so that they side upright on the sheet without falling over.  Mound the sausage filling in the centres of the squash and add 1 tablespoon of water to each.  Sprinkle bread crumbs and grated parmesan over top.  Broil until the topping is browned.


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