Stuffed Acorn and Patty Pan Squash

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Hey there, foodies! Today, we're going to dive into a delicious and nutritious recipe - Stuffed Acorn Squash. This dish is not only easy to make, but it's also packed with flavor and goodness. So, let's get started!

First, let's talk about the squash. Preheat your oven to 400°F (200°C). We're using two acorn squash, halved through from the stem to the base and with the seeds removed. Drizzle 4 teaspoons of olive oil over the squash, and season it with kosher salt and ground black pepper. Place the squash halves on a baking sheet, and stuff them with the sausage mixture. Bake for 40 minutes, or until the squash is tender and the filling is hot.

Now, let's move on to the filling. We're using a pound of Italian chicken or turkey sausage, about two links, with the casings removed. Choose either sweet or spicy sausage - we're going with spicy. Next, finely chop 8 ounces of cremini baby bella mushrooms. Dice a small yellow onion, and finely chop a medium sweet-crisp apple, peel off or on, depending on your preference.

In a large skillet, cook the sausage over medium-high heat until it's no longer pink. Add mushrooms, onion, and apple to the skillet, and sauté until the vegetables are tender.

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Now, it's time to assemble the stuffed acorn squash.

Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

And there you have it, folks! A delicious and healthy Stuffed Acorn Squash recipe that's perfect for any occasion. We hope you enjoy this recipe as much as we do.

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