This dish is actually something I had years ago that my mother made. It is one that I've always wanted to recreate, and with the help of 2-3 other recipes I did! It's sweet, savory, gooey, colorful, and fun! Also, acorn squash is good with just some butter, cinnamon, and brown sugar if you're looking for a delicious side/dessert/snack...
What you'll need:
2 acorn squash, halved with the seeds/pulp removed
1 lb of Italian sausage
1 bag of frozen spinach, thawed
1/2 yellow onion chopped
1 clove of garlic, chopped
Shredded cheese (I used mozzarella, but I'm sure anything works)
Ground nutmeg, ground cinnamon, ground ginger (optional, barely used any really, but I felt it added a little something)
1) Preheat oven to 375. Put the acorn squash cut side down in a baking dish. Fill dish with water until 1/2-1 inch full, then put in the over for 40-45 minutes. Make sure you cut a tiny bit off the bottom of them so they stand like bowls first - this is important later.
2) In a medium skillet or saucepan, cook the onions, garlic, and sausage until the sausage is brown all the way through over medium-high heat. Drain
3) Add the spinach, and continue cooking until everything is mixed up nicely. At this point add just a dash of the spices if you find it necessary to listen to my opinion.
4) Turn heat down to simmer until squash is done.
5) When squash is ready (is should be tender if not breaking off in lovely chunks when you grab it), take out of oven and flip over. Fill each one with the sausage mixture as much as you can! Really, squeeze it in.
6) Cover each squash with a hearty helping of cheese, then put back in the oven for 10-20 minutes, until the cheese is nice and melted.
7) Remove from the oven and enjoy warm. You can eat two if you want, or one and a salad or soup, or just one alone.
*Nothing in this recipe is exact (except for the squash. Halving it is pretty exact...) Feel free to alter and change to your liking, as always!
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