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Wednesday, October 9, 2013

Sausage Stuffed Acorn Squash

I just received the new 21 Day Sugar Detox book in the mail.  It is going to be released to the public in a couple of weeks, but I was asked to preview it, test the recipes and blog about it to my hearts content.  I will tell you that it looks amazing and after just one afternoon speed reading and flipping through the new meal ideas I was totally inspired.  I think this book is going to be a big hit.  I have made my grocery list for tomorrow, but in the meantime I came up with this idea for dinner.  It was super easy and yummy!


2 Acorn squash or one medium Spaghetti squash 
1 lb. Italian sausage
5 garlic cloves, chopped
2 green apples, chopped
Shredded cheese to top with

Sauté the sausage, turn off the heat and drain most of the fat. (*At this point I split the meat in half to make a breakfast omelette, too).  Add the apples and garlic to the pan with half of the sausage.  Cook for 2-3 minutes on low.  Remove from heat and store in fridge until dinner or you are ready to eat.

Slice Acorn squash in half.  If you have trouble cutting it, try microwaving it for a couple of minutes first. ( Be careful it gets really hot. )  Cook the squash face down until skin is tender.  I use a vegetable steamer, but you can also cook it face down in a pan of water in the oven.  Remove squash and scoop out the seeds, discard.  Fill with sausage mixture, top with cheese and brown in the oven at 400 degrees, takes about 10-12 minutes.  Serve immediately and enjoy.  The flavors together were amazing!

*now for the bonus breakfast omelette 

Remember when I took half the cooked sausage out and set it aside.  Put it back in your now empty skillet.  Crack and beat 6 eggs, slice your favorite veggies and cook it all together on low heat until done.  There you go 2 healthy meals in the same prep time as 1.

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