In this recipe, roasted acorn squash is stuffed with flavorful pork sausage and toasted almonds. Then it’s baked until the squash is tender, and the sausage stuffing is golden brown.
Prepare the acorn squash. Preheat oven to 400°F. Slice off a thin piece off both ends. Cut each in half in the middle so that each half has a cut off end. Use a spoon to gently scoop out the seeds.
Prepare the acorn squash. Place each half on the baking sheet cut side up. Brush lightly with olive oil and sprinkle with a pinch of salt. Roast the acorn squash for 20 minutes.
Toast the almonds. Place the almonds in a non-stick skillet over medium heat; cook gently for about 5-7 minutes until they are lightly golden. Shake the skillet often so they don’t burn. Remove the skillet from the heat.
Cook the sausage mixture. Heat olive oil in a skillet over med. heat. Add the onions and celery, cook for 3 min. Add the garlic, cook for 1 min. Raise the heat, add the sausage. Cook 5-6 min. to brown. Lower the heat, add the almonds, and continue cooking for 5-6 min.
Stuff the roasted acorn squash. Preheat the oven to 350°F. Divide the sausage mixture between the four acorn squash halves. Return them to the oven and bake 20 min. or until the squash is tender.
Serve and enjoy. Use a spatula to serve so the bottom of the acorn squash doesn’t give out. Garnish with chopped parsley, if desired and enjoy.