Cats Away, Mice Will Play Stuffed Squash
Time 40-45 minutes
Squash of choice
Hubby is out to a business lunch today, so am making something he would not eat, but I love.
Please note the squash is light in color, am used to the darker colored ones, but was still delish.
Preheat oven to 375 and fix squash by cutting in half, removing seeds, spraying with a little spray and some seasoning of choice, I used Greek here. Stick in oven cut side down and let prebake while fixing your stuffing/filling. gives it a head start on time and cuts oven time down.
Todays filling was as follows: sauteed
1 1/2 Al Fresco sweet apple chicken sausage, diced
1/2 onion, diced
1/2 red pepper, diced
1 Macintosh apple, diced (about a healthy cup)
garlic powder, thyme, and black pepper to taste
sautee 10 minutes or so still starts to soften.
Remove squash, turn right side up and stuff with the filling. Place back in oven and bake until squash poked with a knife is to your desired tenderness. About 40-45 minutes depends on size of squash, thickness, and kind of squash you choose to use. Top with any toppings you might like and serve. I like home made cranberry sauce, but have also used a pat of butter, or some sour cream, or even a little home made applesauce.
Am also including in this post my home made cranberry sauce requested by my daughter, to be in this blog! also in the photo.
Here you go, Heidi: 1 bag cranberries, rinsed and picked over
1 cup real Maple Syrup
1/2 cup pineapple juice
1/2 cup water
splash of cinnamon, bring to boil, simmer 10 minutes, smash a speck
thickens as it cools.