Guest Recipe: Turkey Sausage Stuffed Acorn Squash

This Christmas I visited my extended family in Colorado. It's always fun to have dinner around a full table. My Aunt Kim made this dish, and it was quite amazing. 

Turkey Sausage Stuffed Acorn Squash

(serves 8)

4 medium Acorn Squash

1 cup Cherry Tomatoes

1 lb. Italian Turkey Sausage Links, casings removed

1 cup Mushrooms, sliced

1 medium Apple, peeled and finely chopped

1 small Onion, finely chopped

2 tsp. Fennel Seed

2 tsp. Caraway Seed

1/2 tsp. Sage

3 cups fresh Baby Spinach

1 Tbsp. Thyme

1/4 tsp. Salt

1/8 tsp. Pepper

8 oz. Fresh Mozzarella Cheese, chopped

1 Tbsp. Red Wine Vinegar

Pre-heat oven to 400 degrees. Cut squash in half, discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add 1/4 inch of hot water and halved tomatoes. Bake uncovered for 45 minutes.

Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion, and seasonings over medium heat 8-10 minutes, breaking sausage into crumbles. Drain excess liquid. Add spinach, salt, pepper; cook and stir two minutes. Remove from heat.

Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sausage mixture. Spoon into squash. Bake 5-10 minutes or until squash is easily pierced with a fork.