Acorn Squash Medley Recipe

Ingredients for Acorn Squash Medley

• 2 medium acorn squash (about 2 lbs total)
• 2 tablespoons olive oil
• Garlic Cloves
• Red Peppers
• 1 cup carrots, shredded
• 5 oz fresh spinach, roughly chopped
• 8 oz cremini mushrooms, sliced
• Sunflower Seeds
• Cooked Brown Rice
• Sausage Links
• Basil
• Salt
• Cayenne Pepper

How to Make Acorn Squash Medley

1. Preheat oven to 350°F (175°C).
2. Halve both acorn squash lengthwise and remove seeds and stringy pulp.
3. Place squash halves cut-side down on a microwave-safe dish. Microwave on high for 8-10 minutes, or until slightly softened.
4. Scoop out a small amount of flesh from each squash half, leaving about 1/4 inch thickness on the shells to maintain their shape. Set aside.
5. In a large skillet, cook sausage over medium heat until browned, breaking it up with a spoon. Drain excess grease and let cool slightly. Cut into 1/2-inch pieces.
6. Add olive oil to the same skillet. Sauté garlic, carrots, and bell peppers for 3-4 minutes until softened.
7. Stir in spinach, mushrooms, oregano, salt, and pepper. Cook for another 3-4 minutes, or until spinach is wilted and mushrooms are tender.
8. Remove from heat and stir in cooked rice and sausage.
9. Fill each acorn squash half with the sausage and vegetable mixture.
10. Place filled squash halves in a baking dish and bake for 20-25 minutes, or until squash is tender and filling is heated through.
11. Let cool for 5 minutes before serving. Enjoy!