Monday, October 15, 2012
Stuffed acorn squash
I used the sausage that my friend Dan gave me from his meat CSA--I removed the casings and cooked it over medium-high heat in a skillet with a little olive oil, and placed it on a plate with a couple of paper towels. I cut the tops off of acorn squash and a kabocha squash, scooped out the seeds and a little flesh, and sprinkled a little kosher salt and some pepper into the cavities. I stuffed each one with the ground pork and the extracted flesh, covered it with the top part of the squash I had cut off, added some spinach, and roasted it at 350 degrees for about an hour.
This was very, very filling and as you can see, left me a good amount of leftovers.