PlateJoy's Stuffed Acorn Squash

30 minutesMakes 2 servings
As members of the foods-as-bowls fan club, this recipe speaks to us – super sweet roasted acorn squash stuffed with sauteed turkey sausage and greens. The bread bowl never saw it coming.


1 acorn squash

½ yellow onion, diced

½ pound chicken or turkey sausage (in casing), cut into ½-inch coins

1/3 cup sundried tomatoes

2 cups baby spinach

1 clove garlic, minced

2 teaspoons cumin

2 teaspoons chili powder

Step 1

Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.

Step 2

Heat olive oil in a skillet over medium-high heat. Add onion and sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add sundried tomatoes. Season with salt and pepper to taste.

Step 3

Place acorn squash on a baking sheet and fill with sausage mixture. Broil 3 minutes, or until the top is golden.