A complete and satisfying autumn meal
Main Entrée Recipe -
2 acorn squash or 4 butternut squash
1 lb. bulk sausage, pork or chicken (MSG free)
1 onion, chopped
1 bag fresh spinach, chopped
1/4 c. feta cheese, crumbled
1/8 c. pecan pieces (dry roast in a pan on the stove top for two minutes)
butter and sea salt, to taste (opt.)
Cut squash in half. Add a little water to a baking pan and place squash halves, cut side down. Bake squash at 350°F for 20 minutes.
Dry roast pecan pieces in a pan on the range top for two minutes, stirring constantly, and set aside.
Fry bulk sausage and chopped onion in a large skillet and drain.
To the skillet of sausage, add fresh spinach, feta cheese and pecan pieces and stir to combine.
Cook and toss ingredients over medium heat until spinach wilts.
Remove tray from oven and drain off water. Turn squash right side up. Lightly butter and salt the insides of the squash, to taste. Fill squash halves with the sausage-spinach mix and bake for 10 minutes. Cut each squash in half, to serve four.
What's your favorite squash entree?
About the Author:
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success. Check out Lowell and Deborah's super sturdy and handsome DIY Gardening Potting Bench Plans.