If you thought that the baked cornbread pudding acorn squash was both delicious and easy, then you definitely need to try this, as it is infinitely more delicious and easy (and less time consuming).
Inspired by this recipe, this acorn squash literally takes about 15 or 20 minutes to make, and you end up with leftover Italian sausage to freeze or use to make a pizza or something. I am going to use another Italian sausage link and some more of the tomatoes tomorrow just to make the filling by itself for dinner because it was sooo good, and I will probably freeze the rest of the sausage for later.
½ acorn squash, with seeds removed
1 Italian sausage link with the casing removed(like Johnsonville mild or sweet Italian)
¼ cup canned diced tomatoes (e.g. Del Monte Diced Tomatoes with Basil, Garlic, & Oregano)
1 handful of spinach
Dash of Italian seasoning, salt, and pepper
¼ cup shredded Parmesan cheese
- Fill a glass dish (a 9x9 or pie plate or something) with about an inch of water, and place the squash half (cleaned and with seeds removed) in it, cut-side up. Microwave on HIGH for 7 to 10 minutes or until tender when pierced with a fork. When done, leave in the microwave until ready to use.
- Meanwhile, cook the Italian sausage in a small skillet. When the sausage is done or about done, add the tomatoes, spinach, and a dash of Italian seasoning. Cook until the spinach is thoroughly wilted.
- Remove the squash from the microwave and fill with the sausage-tomato-spinach mixture. Top with the Parmesan cheese.
- Broil in the oven for 3 to 5 minutes or until the cheese is melted on top. Serve!