Baked Acorn Squash with Sausage-Asiago Stuffing - Recipe

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BAKED ACORN SQUASH WITH SAUSAGE-ASIAGO STUFFING
6 medium acorn squash, halved and seeded 1 ½ lb. lean hamburger 1 lb. sausage 1box Jiffy Cornbread, prepared per package directions, baked, and crumbled 1 egg 1 ½ tsp. ground sage 1 ½ tbsp. Italian seasoning 3-4 cloves garlic, minced 1 sm. onion, finely chopped 3 med. tomatoes, diced and stewed (or 1 sm. can stewed tomatoes) ½ c. rice (NOT minute rice) ½ c. old-fashioned oats (NOT quick-cook) 1 ½ c. fresh, grated Asiago cheese This recipe makes 2 meals – one to enjoy now and one to freeze for later. Preheat oven to 350°F. Grease 2 baking dishes with cooking spray or butter. Arrange the 12 acorn squash halves, flesh side up, in the 2 baking pans. Mix remaining ingredients, including water from the stewed tomatoes. Stuff squash. Cover loosely with foil. Bake 1 hour or until flesh of the squash is tender. Remove foil. Sprinkle 1 T. asiago cheese on each squash and bake until cheese is melted. Extra squash may be cooled and tightly wrapped in foil, then placed in a freezer bag. Submitted by: Lisa Conrad

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recipe reviews
Baked Acorn Squash with Sausage-Asiago Stuffing

· Jul 25 · #40976

Tom forrest (Missouri) says:

well wish i could be positive but I had several dollars worth of wasted food from this effort. at the end of one hr the squash looked great and after the cheese was added as a topping even better. BUT--the squash was not tender and required another half hr of cooking time which dried out the stuffing. recommend par boiling the squash or pre-baking the squash prior to stuffing. note the acorn squash were just picked from my garden.

· Nov 11 · #50769

Gwen Wiegel (Maryland) says:

Suggestion - to ensure squash is tender-after cutting in half & taking out seeds, place in a Ziploc bag w/a little water in it sealed and microwave about 5-8 minutes. This way the squash is already basically cooked.

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