Sausage and Apple Stuffed Acorn Squash

This unusual but flavorful dish uses Panko. If you've never tried Panko bread crumbs, you're in for a surprise. These Japanese-style bread crumbs are different from regular bread crumbs because they're made from crustless bread, giving them a lighter color and a larger, more airy texture. They also tend to stay crunchy longer than your average bread crumb, which is a definite bonus in pretty much any recipe where you might use them. They're good for a lot more than coating chicken and giving an extra crunch to casseroles, too.

The combination of ingredients in this recipe make it a winner and it’s easy too! From sheknows.com.

Sausage and Apple Stuffed Acorn Squash

Ingredients:

3 acorn squash, top and bottom sliced off flat and halved
Olive oil
Salt and pepper, to taste (if tolerated)
1 pound ground sausage (without problem ingredients)
1 small onion, diced (if tolerated)
2 apples, diced (GALA or FUJI)
2 sage leaves, thinly sliced
1 cup Panko bread crumbs (without problem ingredients)
1 cup Parmesan cheese, divided (if tolerated)


Directions:

1. Preheat oven to 400 degrees F.

2. Spoon seeds out of the acorn squash.

3. Brush olive oil inside of each squash and season with salt and pepper.

4. Bake for 40 minutes to an hour depending on the size of your squash until tender but still holding its shape.

5. Sauté sausage and drain.

6. Using the grease from the sausage, sauté your onions and apples until softened.

7. Add sage and 3/4 cup bread crumbs.

8. Add 3/4 cup Parmesan cheese.

9. Spoon mixture into cooked squash halves and sprinkle remaining cheese and Panko on top.

10. Bake for another 15 – 20 minutes.


6 servings