Description
A delicious and hearty dish combining savory sausage, fresh spinach, and sweet cranberries, all stuffed into tender roasted acorn squash.
Ingredients
Scale
For the Crust:
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 2 cups fresh spinach, chopped
- 1/4 cup dried cranberries
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, place them cut side down on a baking sheet, and roast for 25 minutes or until tender.
- While the squash is roasting, in a large skillet over medium heat, cook the sausage until browned. Add the spinach and cranberries, and cook until the spinach is wilted.
- Remove the squash from the oven, flip them cut side up, and fill each half with the sausage mixture. Return to the oven and bake for an additional 5 minutes. Serve hot.
Notes
You can customize the seasonings to taste.