Stuffed Acorn Squash
3 Acorn Squash, halved and seeded
1 lbs. of Italian sausage or tempeh for vegetarians, just add more paprika and black pepper
1 small onion, finely chopped
2 large celery stalks, finely chopped
1 green apple, diced
½ cup Craisins
½ cup chopped pecans
½ tsp sage or thyme or use a ¼ of each
1 cup Panko bread crumbs or small stuffing mix
Olive oil
Salt and pepper
Maple syrup
Pre heat oven to 400. Cut off each end of the squash so it will set in the pan without rolling around. ½ the acorn squash and deseed. Brush with olive oil, sprinkle with salt and pepper. Bake for approximately 40 minutes up to an hour depending on the size of the squash. You will know it is done when you can pierce with a fork, but it still holds its shape. While your squash is baking saute your sausage for about 5 minutes. Set sausage aside and use the same pan to saute your onion and celery for 3-4 minutes. Add your apple and saute for approximately 2 minutes. Stir in sage and thyme. Add your bread crumbs or stuffing mix. You may need to add a little vegetable broth if the stuffing doesn’t soften. Take your cooked squash and add your stuffing mixture to them. Return to oven for 5-10 minutes until browned on top. Remove from oven and drizzle with maple syrup and enjoy!!!