We had some crazy weather yesterday so we decided to switch the plans on the menu. So last night I made stuffed acorn squash, and tonight Jeff is cooking on is outdoor wok, a recipe which will be posted tomorrow. Some of you may remember I posted a stuffed squash recipe a couple years back from Alton Brown's reportoire on Food Network's website (which can be found here). This time I kind of took inspiration from him but made up my own recipe as I went along. I am sorry I dont have a picture this time, I forgot to take one last night, and Jeff took the rest of it to work today for lunch. I will work on finding a picture for you, or you can look at the one Alton has with his, by clicking on the link provided.
If you are doing this from the Bountiful Basket we got over the weekend, this recipe will use both your acorn squash and your spinach.
Stuffed Acorn Squash
1-4 acorn squashes, depending on size. Ours was big this time, so I just did one.
1 c cooked rice
1 c pork sausage
2 c chopped spinach (if fresh. if frozen, only 1 cup) rinsed and shaken dry (or squeezed dry if frozen)
4 oz sliced white button mushrooms
1 tbsp butter (you may need 2 or 3 if you are making multiple squashes)
Optional ingredients: parmesan cheese (about 1/4 cup), toasted pine nuts (about 1/4 cup)
Cut the tops off your acorn squash(s), and scoop out the seeds. Cut just a little bit off the bottom, just so the squash sits flat on the bottom of your baking dish (only about 1/4 in or less). Set aside. Preheat oven to 400 degrees.
In a skillet, brown and crumble your sausage. When sausage is fully cooked, add your mushrooms and cook til they are slightly browned and cooked all the way through. Add the rice next, stirring til combined well, and then add the spinach, which will probably seem like it's way too big for the pan. Don't worry, it will wilt into everything and shrink quite a bit. After the spinach has wilted, add your optional ingredients if you choose.
Put half the butter in the bottom of the squash and then fill the cavity with the stuffing, then place the other half of the butter on top, and then top with the top of the squash. Place in preheated oven and bake for 1 hour. If you have extra stuffing, you may also bake that for about 15 minutes just before you are ready to take out the squash.
You will know when its done by sticking a fork in it. It should be soft, but not mushy. Quarter the squash, and then serve hot. No need for veggies or meat because its all included. Enjoy!