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| The Finished Product! |
I am going to claim this recipe as my own as I read about three different recipes and then made my version.
Ingredients:
Acorn squashes
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot or sweet Italian sausage, casings removed
1 large onion chopped
2 cloves garlic, finely chopped (I used more)
a couple of handfuls of baby spinach
1/3 cup reduced-sodium chicken broth
4 tablespoons grated fresh Parmesan
panko breadcrumbs to help glue it all together
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| Before the oven! |
*Note: I did not measure any of the above but tried to guesstimate it for you all. So please use reason when making this.
Preparation:
Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside.
Meanwhile, brown the sausage in a pan breaking it up into small pieces. Add onion and continue to cook until the onion is soft. Throw in the garlic. Add the rest of the ingredients and mix until you have a sticky mess! Stuff with squash with the filling and bake at 375° until golden on top .
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