Thursday, October 20, 2016

Stuffed Acorn Squash

This week has been exciting to say the least! It started with a great Sunday worship and finished with a plan to eat stuffed acorn squash after the kids were in bed....

Well, it turns out that wasn't what God had planned!

Hubby ended up cutting a chunk out of his thumb while cutting the acorn squash and the wound wouldn't stop bleeding, with one child asleep, and one very concerned about her daddy... and hubby not really being much help at that point, I decided to call the paramedics to come take a look at it. It was decided we didn't need stitches, and they put a solution on it to cauterize the wound.

After all was said and done, I ran out to the grocery and picked up all sorts of First Aid stuff (don't ask me why we didn't have this stuff already!) and a frozen pizza for dinner. What amused me the most was that hubby was most upset about the fact that he didn't get to eat his stuffed squash for dinner! haha, this man.

But I have to share the recipe for this amazing stuffed squash! It must be so good it's worth to chop off part of your finger... but I highly advise skipping that step!! 

First, cut the squash in half, then bake for 30-40 mins face down on a casserole dish until soft. Alternatively, you can also bake the entire squash whole and cut after baking.

Prepare the filling, here I used sage pork sausage. After browning the sausage, I added in organic kale and swiss chard from our Community Supported Agriculture (CSA) share this past week. It's the best way to get organic produce at a great price!! You could use any dark leafy greens that you like. Cook until the greens are tender. Season with salt and pepper.

Fill the cooked squash halves with the filling. Be generous! Cover with your favorite cheese. I used mozzarella we had on hand... and, of course, forgot to take a picture! 

Pop back in the oven, and wait until you get some browned, gooey goodness! 

Enjoy!!! Hubby said it felt good to finally a victory over the acorn squash in the end. :)

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