30 Before 30 - November's Healthy Dinner (Spicy Stuffed Acorn Squash)

Green Bean Delivery has definitely made Dan and I step out of our comfort zone when it comes to food. It isn't that we are picky by any means, we just tend to eat the same things over and over again. This delivery system makes me choose seasonal fruits and veggies that I probably under most normal circumstances wouldn't eat otherwise. Behold... the acorn squash!

Spicy Stuffed Acorn Squash (www.thymeforcookingblog.com)

  • 1 medium acorn squash
  • 5oz (sausage)
  • 2 roma tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbs fresh parsley
  • 1 tbs fresh sage
  • 3 tbs greek yogurt
  • 2 tsp olive oil
Cut squash in half and scoop out seeds. 

Either place face down on tray and microwave for 10 – 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes.

While squash cooks:

Peel and chop the tomatoes.  Chop onion; mince garlic.

 Heat oil in a skillet over medium heat. Sauté cumin, paprika and onion for 5 minutes.  Add garlic and sauté 2 minutes longer. Add sausage and sauté, breaking it up as it browns. Add tomatoes, reduce heat, cover and cook until tomatoes soften. Remove from heat and stir in yogurt.

To assemble:

When squash are ready (they should be almost done) remove from wherever they cooked and fill with the sausage mixture. Bake uncovered for 10 minutes.

I don't think Dan was overly impressed with this meal, but I didn't think it was bad for what it was. It took a while to cook and everything, but other than that it was pretty easy and the clean up was minimal. Plus it looked pretty fancy if I do say so myself! Acorn squash success!

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