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Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans

Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans

  • Total Time: 1 hour 10 minutes

Ingredients

  • 2 medium acorn squashes, halved and seeded
  • 1 pound ground turkey sausage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups fresh baby spinach, roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup shredded parmesan cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the acorn squashes in half from stem to point and scoop out the seeds with a spoon. Brush the flesh with a little olive oil and sprinkle with salt and pepper. Place the squash cut side down on a parchment lined baking sheet and roast for about 30 to 35 minutes until the flesh is tender when pierced with a fork.
  2. While the squash is roasting, heat a large skillet over medium heat with a splash of oil. Add the ground turkey sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Add the diced onion and garlic to the skillet and sauté for another 5 minutes until the onion is translucent and fragrant.
  3. Stir the fresh baby spinach into the sausage mixture. Continue to cook for 2 to 3 minutes, stirring constantly, until the spinach has completely wilted. The volume will reduce significantly during this step, which is exactly what you want for a dense and flavorful filling.
  4. Turn off the heat and stir in the dried cranberries, chopped pecans, and dried thyme. Toss everything together so the flavors are evenly distributed. Taste the mixture and add any extra salt or pepper if needed to suit your preference.
  5. Flip the roasted squash halves over so the hollow centers are facing up. Fill each cavity generously with the sausage and spinach mixture. Sprinkle the top with shredded parmesan cheese if you are using it. Place the baking sheet back into the oven for 10 to 15 minutes, or until the filling is heated through and the cheese is melted and slightly golden.
  • Cook Time: 70 minutes
  • Diet: Gluten-Free

Find it online: https://www.sweetestflavor.com/stuffed-acorn-squash-with-sausage-spinach-dried-cranberries-and-pecans/