FREE: Delicious Acorn Squash plus Ornamental Gourds

Harvest Stuffed Squash

Ingredients

* 3 (1-pound) acorn squash, cut in half, seeds removed
* 1 tablespoon Carapelli olive oil
* 1 (20-ounce) package Jennie-O-Turkey Store Lean Ground Turkey
* 1/2 cup chopped onion
* 1 (16-ounce) jar Chi-Chi's Salsa
* 1 cup cooked rice
* 1 cup frozen corn, thawed
* 1 tablespoon chili powder
* 1 teaspoon garlic salt
* 1/2 cup shredded queso fresco or Monterey jack cheese
* 1/2 cup chopped cilantro
* Mexican crème or sour cream, if desired

Preparation

1. Heat oven to 375°F.
2. Place squash, cut side up, in 13-by-9-inch baking pan. In large skillet over medium heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender; drain. Stir in salsa, rice, corn, chili powder and garlic salt.
3. Divide mixture among each squash half. Cover. Bake 40 to 50 minutes or until squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican crème, if desired.

Apple, Pecan and “Sausage” Stuffed Acorn Squash

stuffed-acorn-squashMakes 4 servings

This easy – but impressive! – dinner dish is sure to become a fall favorite in your house. The recipe calls for pre-cooking the squash in the microwave, then finishing it in the oven.

* 2 1-pound acorn squashes, halved and seeded
* 1 tablespoon canola oil
* 8 ounces soy sausage crumbles
* 2 apples, peeled and coarsely chopped
* 1/2 cup chopped pecans
* 2 tablespoons butter or butter substitute
* 1 tablespoon brown sugar
* 1/4 teaspoon ground sage
* Salt and pepper

Preheat oven to 375. Put the squash in a microwave-safe dish with a little water cook on high for 2-3 minutes, or until soft. Set aside while you prepare the stuffing.

Crumble the “sausage’ into a skillet and cook over medium heat according to directions. Be careful not to overcook. Add the apples and cook, stirring frequently, until the fruit is crisp-tender. Remove from heat and let cool slightly.

Scoop out the squash, leaving 3/8-inch thick shells. Add the squash pulp you’ve removed to the sausage mixture and mix lightly. Don’t break up the squash. Combine the pecans, butter, brown sugar, sage, salt, and pepper in a small bowl then add to the sausage mixture, again mixing carefully so as not to break up the squash.

Spoon the stuffing mix into the squash halves. Bake uncovered until piping hot and brown and crusty on top, about 20 minutes. Let cool for several minutes before serving.

These are the last of my extra acorn squash seeds