Acorn Squash with Apple and Cranberry Stuffing
This acorn squash with apple and cranberry stuffing is an amazing addition to most any meal, especially a Thanksgiving one. This is a K approved stuffing recipe – and is oh so tasty!
2 cups whole wheat bread
1 cup white bread
1/2 c. onion, finely diced
1/2 c. celery, diced finely
1/2 lb. ground pork sausage
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbsp. parsley
1 apple, cored and cut into small chunks
1/2 cup fresh cranberries
2 Tbsp. melted butter
1/4 to 1/2 cup pure maple syrup
2 Acorn Squash
In a wok, add a little bit of olive oil, turn heat to medium high, and add the onions, celery, and sausage. While browning the sausage use a wooden spoon to break it into small pieces. Continue cooking until the sausage is fully cooked.
Add the spices, and stir.
Add the apples, cranberries, bread, parsley, and butter.
Add the pure maple syrup, until you get a nice consistency. Stir, let cook for 10 more minutes, or until done to your liking.
---For the Squash--
Cut the acorn squash in half, scoop out the seeds.
Add a little olive oil to the middle of the squash, and use a pastry brush to brush it up onto the edges. Coat lightly.
Grab a baking dish, place the squash with the open side down. Bake in the oven at 350 degrees for 20 minutes.
Flip the squash over, and add a light layer of butter. Top with the stuffing. Don't be afraid to pile it on!
Bake for another 35 minutes, or until the squash is fork tender.