2 Acorn Squash
Sausage (I used a spicy turkey/chicken sausage)
Corn (or other veggies of your choice)
Cut acorn squash in half lengthwise (not around the equator) and scoop out the seeds. Place the squash in a 9 x 13 glass baking dish flesh side up. Put a little bit of water in the dish and cover with foil. Bake for 40-55 minutes or until the squash is just fork tender (not mushy!) (Note: I did not have a glass baking dish so I used metal and they turned out fine).
While the squash are cooking, sauté sausage and mix with corn (or other veggies) and pasta sauce.
When squash are done, remove from pan, dump water, return squash to pan. Top squash with sauce mixture (and pasta if desired- see Boston Chef’s original post) and top with mozzarella cheese. Bake at 400 degrees for 20 minutes (or until the cheese starts to brown).
WHAT a great dish! You must check out Boston Chef’s blog!
What is on tap for the week? I have my yucky procedure on Wednesday to see whats going on with my digestive track. This means I cannot eat Tuesday and most of Wednesday (ahhhhh!).