Ingredients, Serves 2
1 acorn squash
2 chicken sausages, italian style or whatever you prefer
1-2 cups sliced mushrooms
1 onion, chopped
½ tbsp minced garlic
olive oli spray
1/2 cup Panko breadcrumbs
1/2 cup shredded Parmesan cheese
Preheat the oven to 425 degrees and halve your squash crosswise and scoop out the seeds. Place them facedown on a baking dish filled slightly with water and bake for 25 minutes. Turn the squash and poke surface a few times with a fork. 25-30 minutes.
Heat oil over medium high heat and add onions and garlic, stirring until fragrant and onions soft. Add mushrooms and continue to saute for a few minutes (I eyeball the whole thing). Add chicken sausage and heat an additional minute or two.
When squash is finished, fill with chicken sausage "stuffing", top with panko crumbs and Parmesan cheese. I always have extra stuffing left that doesn't fit into the squash and I just add that into a tiny baking dish and top. Cook an additional 10 minutes, broil on high for 2 minutes if desired just to crisp the top.
1 Red container
2 green containers
1/2 yellow container
1/2 blue container
Preheat the oven to 425 degrees and halve your squash crosswise and scoop out the seeds. Place them facedown on a baking dish filled slightly with water and bake for 25 minutes. Turn the squash and poke surface a few times with a fork. 25-30 minutes.
Heat oil over medium high heat and add onions and garlic, stirring until fragrant and onions soft. Add mushrooms and continue to saute for a few minutes (I eyeball the whole thing). Add chicken sausage and heat an additional minute or two.
When squash is finished, fill with chicken sausage "stuffing", top with panko crumbs and Parmesan cheese. I always have extra stuffing left that doesn't fit into the squash and I just add that into a tiny baking dish and top. Cook an additional 10 minutes, broil on high for 2 minutes if desired just to crisp the top.
1 Red container
2 green containers
1/2 yellow container
1/2 blue container
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