I was strolling through the aisles of Whole Foods (this is one of my favorite hobbies) and I noticed a squash I had never seen before, Acorn Squash. If you’re familiar with lots of veggies, you might know this one, but I was surprised by it – squash of all kinds is a new addition to my diet, which started when Spaghetti Squash became all the rage. After that, I explored Butternut Squash, and I haven’t had any bad experiences, so I decided I would go a little further outside of my comfort zone and try this Acorn Squash too.
The problem, however, was that I brought it home and had no clue what to do with it. So, I did what every normal human does, took to Pinterest for ideas.
Lots of the ideas floating around just felt like fall, so I decided to mix a few things I saw together, and created a dreamy little squash boat. The best part is that I used hardly any seasoning, and this meal had SO much flavor.
My hubby said this is his favorite squash out of the squash family so far. It definitely has a much different taste and texture than the others – sort of a sweeter taste.
To serve 2 people, you’ll need:
- 1 Acorn Squash
- 2 Chicken Sausage links (I love the Al Fresco brand)
- 1 stalk of celery
- 1/2 of a small apple
- 1/4 cup fresh cranberries
- 2 tablespoons shredded mozzarella or parmesan cheese
- 2 tsp coconut oil
- salt and pepper to taste
Poke several holes in the squash and microwave for 2-3 minutes, just long enough to soften it enough to cut in half. Preheat your oven to 350 degrees. Once you’ve cut squash down the center, use a spoon to scoop out all the pulp and seeds in the center, hollowing them out to make a little bowl. Put 1 tsp coconut oil in each half and put them flesh up in a baking dish. Sprinkle salt and pepper to taste on top and bake for 35 minutes.
While squash is baking, cut sausage links in to small pieces and cook in a skillet over medium heat until cooked through. Dice celery stalk and apple into small pieces. Once chicken is cooked through, lower the heat to medium-low, add the apples, celery, and cranberries, and allow to simmer for a few minutes, mixing throughout to spread the flavors around.
Spoon the mixture into each half of the squash, sprinkle 1 tablespoon of cheese on each half and return to oven to bake for 10 minutes. Squash should be tender and cheese should be completely melted when the meal is done.
This is one of those meals that just tastes like fall. All I need is a little eggnog to ring in the festivities that are almost upon us.