This is an easy, filling, autumnal dinner. If you want to add more veggies, top it with some breadcrumbs or an over easy egg, go right ahead. I’m sure it will be awesome, because squash plus meat plus spices is an easy way to please.
Twice Baked Sausage Stuffed Acorn Squash
2 acorn squash
1/2 pound ground pork sausage (or beef or turkey)
2 cloves of garlic, minced
1/2 red onion, chopped
1 Tbs olive oil
1/2 tsp dried thyme
1 tsp salt
pinch red pepper flakes
1/2 cup fresh parsley, chopped, divided
Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a baking sheet. I line mine with parchment paper for easier clean up, but it’s not necessary. Bake in the preheated oven for 30 minutes until soft.
While the squash is cooling, heat a skillet over medium heat. Add the olive oil, onions and garlic. Cook until the onions begin to soften, about 5 minutes. Add the ground meat, thyme, salt, and red pepper flakes and stir well to break up and combine. Once the meat is cooked through, add half of the chopped parsley, mix, and remove from heat.
Back to the squash. Scoop out the flesh of the squash, being careful not to break the skin. Put all the squash meat into the ground meat mixture and mix well. Taste and adjust seasoning as needed. Fill the squash skins back up with the filling. They won’t be completely full if you do all four skins. I just used 3 skins and filled them to the top. Place the filled squash back in the oven and bake for 20 minutes. Top with the remaining parsley and serve.