Crispy Stuffed Acorn Squash | jovina cooks


2 servings


1 massive acorn squash
1 cup small diced day-old Italian bread
¼ cup chopped contemporary mushrooms
1 tablespoon olive oil
¼ of a giant onion, diced
1 celery stalk, diced
½ teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 delicate Italian sausage hyperlinks, casing eliminated


Preheat oven to 400 levels Fahrenheit.
Slice the squash in half, scoop out the seeds, and place on a foil-wrapped baking sheet.

Place a medium skillet over medium warmth, add olive oil, celery, mushrooms, and onion, and sauté till onion is translucent.
Add salt, pepper, and sausage, and break up with a picket spoon, then cook dinner till the meat is now not pink. Add bread and blend effectively.


Scoop combination into every acorn squash half. Bake the squash within the preheated oven and bake for 1 hour and 15-Half-hour.

Serve with inexperienced beans.