Smoked sausage and crunchy pork rinds give this comforting acorn squash extra punch.
Andouille-Stuffed Acorn Squash
Makes 6 Servings
- 1 tablespoon olive oil
- 3 medium acorn squash, halved lengthwise and seeded
- 2 teaspoons Creole seasoning
- 1 pound ground pork
- 1 pound andouille sausage, casings removed, finely chopped in food processor
- 1 red bell pepper, diced
- 1 small yellow onion, chopped
- ½ cup chopped celery
- 2 cloves garlic, minced
- 2 cups chopped fresh baby spinach
- 1 teaspoon chopped fresh sage
- ½ cup crushed pork rinds
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Rub oil all over squash, and sprinkle with Creole seasoning. Place, cut side down, on prepared pan.
- Bake until just tender, about 20 minutes. Turn squash cut side up. Leave oven on.
- In a large saucepan, cook ground pork and andouille over medium-high heat, breaking up with a spoon, until browned and crumbly, about 10 minutes. Add bell pepper, onion, celery, and garlic; cook, stirring occasionally, until softened and fragrant, about 5 minutes. Remove from heat, and fold in spinach and sage. Spoon sausage mixture into squash halves. Sprinkle pork rinds on top.
- Bake until heated through and golden brown, 15 to 20 minutes.