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Sausage and apple stuffed acorn squash

Good, fairly simple meal that should be healthy. Bread crumbs and Parmesan cheese are the main food allergen issues for Jason. Diet friendly bread crumbs are easy enough to find, and amount of Parmesan seems minor.
Print Recipe
Servings: 4
Course: Main
Ingredients Method

Ingredients
  

  • 2 acorn squash - Ends cut off cut in half sideways, and seeded
  • 1 onion - diced
  • 2 stalks celery - diced
  • 3 cloves garlic - minced
  • 1 cups bread crumbs Gluten free
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1/2 lb ground Italian sausage
  • 1 cups Parmesan cheese Dairy

Method
 

  1. Acorn squash prep:
  2. Cut off ends of acorn squash and then cut in half sideways.
  3. Scoop out seeds.
  4. Spray top with cooking spray.
  5. Season with black pepper and salt.
  6. Bake acorn squash for 40 minutes at 200 degrees C / 400 degrees F
  7. Filling prep:
  8. Combine onion, celery, salt, pepper, rosemary, and garlic and saute.
  9. Add in 1/2 lb ground Italian sausage and cook.
  10. Add one apple, skinned and diced. The larger the pieces the more of a apple zing you get when eating.
  11. Cook a bit longer.
  12. Add 1 cup bread crumbs
  13. /2 cup Parmesan cheese
  14. Cook some more.
  15. Once both parts are done:
  16. Put filling into acorn squash, and top with Parmesan cheese.
  17. Bake 20 minutes at 200 degrees C / 400 degrees F