Description
This was a favorite recipe in my family when I was growing up and now that I’m married, it’s one of my husband’s favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Ingredients
- 2 acorn squash, halved and seeded
- 1 pound ground sausage
- 1 cup chopped celery
- ½ cup chopped mushrooms
- ¼ cup chopped onion
- 1 egg, beaten
- ½ cup sour cream
- ½ cup grated Parmesan cheese
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 4