I like to do a cornbread stuffing with Italian sausage and veggies when I stuff acorn squash
Tonight was the first time I've ever eaten acorn squash, and I really liked it. Now, I've got all kinds of ideas sprouting in my head about what to do with it next time.
This time, I took an onion, 6 cloves of garlic and sauteed it in olive oil. Added a 14.5 oz. can of low sodium chicken broth and a heaping tablespoon of spaghetti sauce and brought it to a boil. Added 1 cup of white rice and cooked until all broth absorbed.
Then I took slightly more than a half pound of Sweet Italian sausage (which I removed from its casing), 1 egg, and another heaping tablespoon of spaghetti sauce and mixed thoroughly. I then tossed in the cooled rice, along with a 1/4 cup each of shredded cheddar and mozzarella cheese. Seasoned with a little salt and pepper and finally added some fresh basil oil that I made at the end of the growing season this year. Mixed it all together well and stuffed the squash halves to rather heaping portions. Sprinkled some fresh bread crumbs on top, and then drizzled with a combination of butter and olive oil. Baked at 350 degrees tented with foil for 90 minutes and then again uncovered for another 45 minutes. I was pleasantly surprised at the overall finished dish. I'll definitely be making it again.