Stuffed Acorn Squash

Servings Prep Time
2-3hungry people 20-25minutes
Cook Time Passive Time
45minutes 20-25minutes

Servings Prep Time
2-3hungry people 20-25minutes
Cook Time Passive Time
45minutes 20-25minutes

Instructions
  1. Heat the oven to 400º. Season the inside of each squash with either your favorite spice blend (Italian or Monterey works nicely with these ingredients), or with salt and pepper. Wrap each squash half in parchment, pulling the edges of parchment over the cut side of the squash. Place the squash cut side down on a baking sheet. Bake 45 minutes.

  2. Heat a pan over medium high heat. Add the oil. When oil is hot—it will have a transparent sheen—add the onions and mushrooms (or other vegetables is using). Season with salt and pepper to taste. Sauté approximately 5 minutes, til onions become transparent and mushrooms are soft.

  3. If sausage has a casing, remove it. Add turkey or chicken sausage meat to pan, crumbling it up with the vegetables. Cook until no longer pink, about 5 minutes. Add the spices and stir to incorporate. Add the tomato sauce, tomato paste, coconut aminos, and balsamic. Stir til paste is incorporated. Add a bay leaf. Reduce heat to low, and cover. Let simmer for 25 minutes.

  4. Remove squash from the oven; it should be soft and easy to spoon out of the shell. Uncover sauce and sprinkle in the nutritional yeast, stirring to incorporate. Spoon sauce into squash halves, and top with basil.

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