A great cold weather dish, modified lightly from the original.
Italian sweet and savory squash bowls
2 medium sized acorn squash
2 slices whole wheat bread, toasted and chopped into fine bread crumbs (use your food processor for this)
12 ounces spicy Italian chicken sausage, crumbled (I coarsely ground mine in the food processor)
2 tablespoons olive oil
2 cloves garlic, minced
1/3 cup onion, chopped
1/2 cup roasted red peppers, chopped
1/4 cup reconstituted sun-dried tomatoes, chopped
1/2 cup drained canned or jarred artichoke hearts, chopped
2 cups fresh baby spinach
1/4 cup basil, sliced into thin ribbons
salt and pepper, to taste
4 tablespoons water
grated soy parmesan cheese
Wash, halve, and scrape seeds from inside of squash. Place squash in a microwave safe shallow dish with a little water (about 1/2″ deep). Microwave on high for about 10 minutes until tender. I did this two halves at a time – couldn’t fit all four at once. Set aside until ready to use.
In a large pan, saute the crumbled sausage, olive oil, onion, and garlic over medium-high heat til sausage is cooked through. Add the chopped red peppers, sun-dried tomatoes, and artichoke hearts – continue to cook (you may add 1/4 cup water if it seems dry; mine did not). Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and add salt and pepper as needed. Remove from heat.
Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a layer of grated soy cheese.
Broil just until cheese is lightly browned. Makes yummy 4 servings.