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BAKED ACORN SQUASH WITH SAUSAGE-ASIAGO

6 medium acorn squash, halved and seeded
1 ½ lb. lean hamburger
1 lb. sausage
1box Jiffy Cornbread, prepared per package directions, baked, and crumbled
1 egg
1 ½ tsp. ground sage
1 ½ tbsp. Italian seasoning
3-4 cloves garlic, minced
1 sm. onion, finely chopped
3 med. tomatoes, diced and stewed (or 1 sm. can stewed tomatoes)
½ c. rice (NOT minute rice)
½ c. old-fashioned oats (NOT quick-cook)
1 ½ c. fresh, grated Asiago cheese

 

This recipe makes 2 meals – one to enjoy now and one to freeze for later.

Preheat oven to 350°F. Grease 2 baking dishes with cooking spray or butter. Arrange the 12 acorn squash halves, flesh side up, in the 2 baking pans.

Mix remaining ingredients, including water from the stewed tomatoes. Stuff squash. Cover loosely with foil. Bake 1 hour or until flesh of the squash is tender. Remove foil. Sprinkle 1 T. asiago cheese on each squash and bake until cheese is melted.

Extra squash may be cooled and tightly wrapped in foil, then placed in a freezer bag.

This entry is related to the following products. Click on any of them for more information.
Garlic, Tomato, Winter Squash, Ground Beef, Sausage, Squash, Winter, Tomatoes, Acorn Squash, Winter Squash: Acorn, Acorn Squash,