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.
