Main Course: Stuffed Acorn Squash

Processed with the Subjective iPhone app

Adapted from a recipe by Emeril Lagasse


This makes a nice main course for a vegetarian Thanksgiving dinner.

    4 medium acorn squash, about 1 lb. each, cut in half, seeds removed
    2 Tbs. olive oil
    1 lb. vegetarian sausage, such as Litelife "Gimme Lean", cut into 1/4" pieces
    1 medium yellow onion, finely chopped, about 3/4 c.
    1/2 medium green bell pepper, finely chopped, about 1/2 c.
    1 Tbs. minced garlic
    4 c. 1/2" cubes of baguette
    1/2 c. vegetable stock
    1/4 lb. grated Mozzarella cheese
    1/4 lb. grated Monterey Jack cheese
    1 Tbs. fresh parsley, minced
    1 tsp. dried sage
    1 large egg

    1. Preheat the oven to 350°F.
    2. Cover squash halves with microwave safe plastic wrap and microwave 8 minutes, or until soft.  Alternatively, squash halves can be baked cut side down in a pan of water in preheated oven for about an hour.
    3. In a large skillet heat 2 Tbs. olive oil and add the onion and bell pepper, sautéing until soft, about 3 minutes. Add the sausage and cook until browned, adding garlic in the last minute. Remove the pan from the heat.
    4. In a large mixing bowl, toss the sausage and vegetables with the bread cubes, stock, half the cheese, parsley and dried sage. Add the egg and stir well to combine. Season to taste with salt and pepper, and mix well.
    5. Divide the stuffing mixture between the baked squash halves, and top with the remaining cheese. Place the filled squash on a baking sheet and place in the preheated oven. Bake until the squash are heated through and the cheese melts, about 25 minutes.