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Acorn Squash Sausage Bombs
Acorn Squash Sausage Bombs

Acorn Squash Sausage Bombs

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2-3 acorn squash
1 lb sausage
1 medium onion, chopped
4 celery stalks, chopped
2 carrots, chopped
1/2 tsp seasoned salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp ground cloves
1/8 tsp oregano
Pepper to taste
1/2 cup water
1 box (6 oz.) stuffing mix
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Let's Make It
1
Cut acorn squash in half, and scoop out the seeds and membrane. To make this easier you can poke the acorn squash with a knife, microwave for 1-2 minutes, and then cut in half. Discard the seeds, (or roast like pumpkin seeds). Bake the squash halves cut side down on a rimmed baking sheet for 30-40 minutes, at 350°F, or until soft, but not mushy.
2
Saute sausage until just cooked, and then add onion, celery, carrots, and seasoning. Cook, at med-high heat for 10 minutes.
3
Add water, reduce heat and simmer for 5 more minutes, or until all is tender.
4
Stir stuffing into mixture (adjust seasoning if needed), then spoon into the cooked squash halves, packing down slightly, and mounding on top.
5
Bake at 375°F for 15 minutes, or until slightly browned on top.
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