First Recipe Post!
The recipe was adapted from the awesome Tasty blog that we all see floating around FaceBook these days.
Items you will need:
Not pictured because I was an airhead: the actual acorn squash, oatmeal, and grate cheese. Note that I washed the outside of my squash, so that I could eat the whole thing, skin included.
First of all, preheat your oven to 400 F. Lop the ends off the acorn squash, and slice it in half like so.
Brush the exposed squash with olive oil, grind some salt and pepper on it, and bake in the oven for 40 minutes.
While the squash is doing its thing in the oven, chop a whole onion, 2-3 stalks of celery, a cored apple, some garlic (I love garlic, so I usually always do 2-3 cloves) and either 1/2 sprig of fresh or a whole sprig of dried rosemary.
Also grate some cheese, whatever you have on hand. Gouda, Cheddar, real Parmesan, Havarti...
Throw a large skillet on the stove over medium high heat. (if using poultry sausage, add a bit of olive oil, otherwise no need to add oil if using pork sausage)
I squish the sausages out of their casings directly into the pan, but you can totally use the bulk ground sausage. So far I prefer the sweet basil Italian sausage, but use whatever you have on hand, or what floats your boat.
Brown and crumble the sausage in the pan, adding the onion, celery and garlic first to cook for a few minutes, then add the apple and rosemary.
Cook a few more minutes and add about a cup of certified gluten free oatmeal (the original recipe calls for breadcrumbs, but oatmeal works great) and almost a whole cup of cheese.
Stir gently until the cheese starts to melt.
By now your squash should be cooked. If you poke it with a fork and it goes in soft, then you're done.
Stuff the acorn squash with the stuffing until it is heaped.
Option A. Throw back in the oven as is. Option B. Top with more cheese..... mmmmmm, cheese. I chose option A for this, silly me.
Bake for 20 minutes or until the edges are starting to get browned, and the cheese (if you used) is getting bubbly, yummy and brown.
Slice into wedges, and enjoy!!
The recipe was adapted from the awesome Tasty blog that we all see floating around FaceBook these days.
Items you will need:
Not pictured because I was an airhead: the actual acorn squash, oatmeal, and grate cheese. Note that I washed the outside of my squash, so that I could eat the whole thing, skin included.
First of all, preheat your oven to 400 F. Lop the ends off the acorn squash, and slice it in half like so.
Brush the exposed squash with olive oil, grind some salt and pepper on it, and bake in the oven for 40 minutes.
While the squash is doing its thing in the oven, chop a whole onion, 2-3 stalks of celery, a cored apple, some garlic (I love garlic, so I usually always do 2-3 cloves) and either 1/2 sprig of fresh or a whole sprig of dried rosemary.
Also grate some cheese, whatever you have on hand. Gouda, Cheddar, real Parmesan, Havarti...
Throw a large skillet on the stove over medium high heat. (if using poultry sausage, add a bit of olive oil, otherwise no need to add oil if using pork sausage)
I squish the sausages out of their casings directly into the pan, but you can totally use the bulk ground sausage. So far I prefer the sweet basil Italian sausage, but use whatever you have on hand, or what floats your boat.
Brown and crumble the sausage in the pan, adding the onion, celery and garlic first to cook for a few minutes, then add the apple and rosemary.
Cook a few more minutes and add about a cup of certified gluten free oatmeal (the original recipe calls for breadcrumbs, but oatmeal works great) and almost a whole cup of cheese.
Stir gently until the cheese starts to melt.
By now your squash should be cooked. If you poke it with a fork and it goes in soft, then you're done.
Stuff the acorn squash with the stuffing until it is heaped.
Option A. Throw back in the oven as is. Option B. Top with more cheese..... mmmmmm, cheese. I chose option A for this, silly me.
Bake for 20 minutes or until the edges are starting to get browned, and the cheese (if you used) is getting bubbly, yummy and brown.
Slice into wedges, and enjoy!!
