Best 5 Normas Stuffed Maplesausage Acorn Squash For Two Recipes

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

NORMA'S STUFFED MAPLE/SAUSAGE ACORN SQUASH FOR TWO

Steps:

• 1. Preheat your oven at 350.
• 2. Wash and cut in half one acorn squash and trim bottoms so they will sit flat.
• 3. Scoop out seeds and discard or toast them as you would pumpkin seeds and serve them with a side salad.
• 4. Place acorn sqush halves on a sheet pan or in a shallow pan and salt and pepper to taste and pour 1/2 cup water into pan.
• 5. Place a tablespoon of pure maple syrup into squash cavity and brush around top of squash with a pastry brush and set aside.
• 6. Mix your stuffing mix as directed on side of the box and set aside.
• 7. Place a non-stick pan on medium heat and add 1/2 pound of sausage and cook until browned.
• 8. Add onion, stir and cook until onions are clear.
• 9. Mix sausage and onion into prepared stuffing mix along with two tablespoons of pure maple syrup and mix well.
• 10. Place a heaping amount of sausage/stuffing mix into each squach cavity until it is filled.
• 11. Place squash in hot oven and bake for 45 minutes, or until squash is tender when pierced with a fork.
• 12. Half way into baking; when the stuffing was turning brown I covered the squash with a foil tent to prevent the stuffing mix from becoming too brown and to help tenderize the squash.
• 13. Uncover the squash and test the squash for tenderness.
• 14. Remove from oven and serve as a one dish meal or add your favorite salad along with the toasted squash seeds.
• 15. NOTE: When making only for two you will have leftover stuffing. I plan on stuffing two green peppers tomorrow with it for dinner.
• 16. * For large or thick squash I place them cut side down on a pan with sides, add water and place in the oven to bake while I'm making the stuffing. I found that some times this is needed to soften the squash or it takes longer for them to bake after filling them. MMMMMM they are sooooo good!

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

STUFFED SQUASH FOR TWO

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.