Thanksgiving Acorn Squash

Photo by: A Clean Bake

Serves 4

Ingredients:

2- 4 Acorn Squashes Depending on How you want to serve (lid or no lid)

Turkey Sausage (Spicy Italian)

Olive Oil

Salt & Pepper

Fresh Sage

2 Garlic Cloves

1/2 Vidalia Onion

1 Large Carrot

2 Celery Stalks

1 Cup Packed Spinach

1/4 Cup Dried Cranberries

1/4 Cup Corn

1/2 Cup Dry White Wine

1 Pack Shitake Mushrooms

1 Cup Rice

Handful of Pecans

Fontina Cheese

Heat Oven to 400° . Carfully halve Acorn Squash or Cut top if you prefer closed lid. Scoop out and discard the seeds. Brush Olive Oil on the Acorn Squash and sprinkle a bit of salt and pepper. Roast for about 30-40 minutes or until soft.

Cook Rice as directed.

Add olive oil to a nonstick pan if you have one and heat on medium-low. Add the chopped onion, garlic and chopped sage. Followed by Chopped Carrot, Corn, Chopped Celery and Mushrooms. After everything cooks down a bit add in the cranberries and spinach until it begins to wilt. At this point add in the sausage crumbling it as it cooks. After about 7 Minutes you can add the wine to deglaze the pan cook for 5 minutes. Remove the pan from heat.

When the Squash is done scoop about 3 tablespoons of the flesh out of the inside of each squash and add it into your pan. Add Rice and Shaved Fontina and stir.

Add the filling to the squash cavities and bake for 10-15 minutes until it begins to brown. Sprinkle with Chopped Pecans, sage, parsley or any other fresh herbs you prefer.

Enjoy!

Recipe by American-ish.com