Aspire Fitness

Hard Work Generates Results

That time of the year has come, it’s cold. As I was sitting around last night trying to do anything to keep my toes warm, I decided it was time to get back on this recipe train. So a little poking around the internet I found this delicious recipe. Very easy, just a little time consuming, but if you’re like me you can stand near the warm stove and everything just seems better.

 

Ingredients

  • 2 acorn squash, cut in half and seeds removed
  • 1-2 T grapeseed oil
  • Salt and pepper to taste
  • ½ lb pork sausage
  • 1/3 c diced onion
  • 1 celery rib, diced
  • 2 oz crimini mushrooms, diced
  • 1 small apple, diced
  • Salt and pepper to taste
  • 1 t fresh sage leaves, minced
  • 1 egg, beaten
  • 1 T chopped fresh parsley

Directions

  1. Preheat the oven to 375 degrees. Brush the insides of the acorn squash with oil and season with salt and pepper. Place on a baking sheet and place in oven for 30-45 minutes or until acorn squash is tender.
  2. Meanwhile, heat a medium skillet to medium-high heat. Add the pork sausage and cook, stirring occasionally and breaking into small crumbles with a spatula. When sausage is no longer pink and cooked through, remove and set aside in a medium bowl, leaving some of the fat in the pan.
  3. Turn the heat down to medium and add the onion and celery. Saute for 2-3 minutes, and add the mushrooms. Saute for another minute, and add the apple. Saute until the apple begins to soften, another 2-3 minutes. Season with salt and pepper to taste.
  4. Add the vegetable mixture to the sausage and add the sage leaves and egg. Toss until well-mixed.
  5. When acorn squash has finished baking, scoop mixture into the hollowed-out “bowls”. Return to oven and bake for 20 minutes, or until egg is set.
  6. Remove from oven and garnish with parsley.