Stuffed Acorn Squash
Adapted from recipe by Alton Brown
Prep Time:25 min Cook Time:1 hr 15 min Level:Easy Serves: 4 servings.
•2 tablespoons unsalted butter, cut into 2 pieces
•1 andouille sausage, diced
•1 tablespoon olive oil
•1/4 cup chopped onion
•1/4 cup chopped celery
•1/4 cup chopped carrot
•1/2 cup white wine
•1 1/2 cups cooked quinoa (with chicken broth)
•1 (10-ounce) package fresh spinach, steamed, drained and chopped
•1 1/2 teaspoons dried oregano
•Generous pinch kosher salt
•Freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Add the pork to the pan along with the cooked quinoa, spinach, salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.