Wednesday, October 5, 2011

Stuffed Acorn Squash

Most of my family loves squash. Some of us more than other, but we all love this recipe. My husband turned me on to Acorn Squash a few years ago so we came up with this recipe. It's fabulous in during the fall months when Acorn Squash is in season.

I would be remiss if I did not mention why Acorn Squash is such a good food choice. It has many health benefits. It is high in beta-carotene (note the yellow color of the inside) which helps to reduce the presence of free radicals in the body. It also contains vitamin C, potassium, manganese, folic acid (which makes it a great food for pregnant women), and omega 3 fatty acids.

So, without further ado, here is the recipe!

Stuffed Acorn Squash
Use organic ingredients whenever possible.


2-4 Acorn Squash
1 bell pepper, any color
1 onion
4 cloves of garlic
1 lb sausage of choice, loose or casings removed*
1 tsp dried Sage or 1 Tbs. fresh sage
Sea salt and freshly ground pepper to taste
Cheddar cheese


Preheat oven to 375
Place acorn squash on a cookie sheet or glass baking dish and bake until you can easily slice them in half-about 20 minutes.
In the meantime cook sausage and then add onions, garlic and bell pepper, sauté.
Add sage, salt and pepper.
Cut squash in half and scoop out the seeds. Season the inside of each half with salt and pepper. Fill each half with the sausage mixture and bake for approx. 20-30 minutes or until tender.
Cover with cheese and melt.
Serve and enjoy!

Serves 4-8

*We get our meat (and raw milk) from a local food co-op in PA. It's grass-fed and organic. If you are in the NJ/PA area, check them out at