Andouille-Stuffed Acorn Squash

Andouille-Stuffed Acorn Squash

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
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Rub oil all over squash, and sprinkle with Creole seasoning. Place, cut side down, on prepared pan.
  3. Bake until just tender, about 20 minutes. Turn squash cut side up. Leave oven on.
  4. 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.
  5. Bake until heated through and golden brown, 15 to 20 minutes.



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