Sunday, October 10, 2010

Stuffed Acorn Squash

Egg free, dairy free (if vegan cheese used), gluten free, SCD

2 Acorn Squash
2 cups breakfast sausage, crumbled
2 cups shredded cheese – I use a combo of Parmesan and cheddar

Halve the acorn squash and seed (I like to save the seeds and roast them). Place cut side down in a large oven safe dish and add 1/2 inch water. Bake at 350 for 25-30 min, or until squash is easily poked with a fork.

Remove from oven, carefully take squash out and empty water. Place squash back in pan cut side up. Fill with layers of cheese and warmed sausage, and top with more cheese.Broil on low for about 5 minutes until cheese bubbles.
Serves 4

Another favorite is Savory Stuffed Acorn Squash - however, this recipe is not SCD, but it is Gluten Free.