I used this recipe from The Kitchn and made these super delicious acorn squash bowls for dinner last night. We got acorn squash in this week’s CSA, and I was intimidated by them because I had never cooked with acorn squash before. But this recipe showed me how easy it could be to prepare them.

I basically halved and de-seeded the squash and microwaved them in a dish with water at the bottom until they softened. (Easy!) And while they were in the microwave, I cooked up the filling — hot Italian sausage, garlic, onion, yellow bell pepper, red pepper flakes, sundried tomatoes, artichoke hearts, spinach, and basil. I made some adjustments to the recipe in order to use up ingredients that we had in the refrigerator and pantry. When the filling was done, I pulled the acorn squash out of the microwave, then stuffed the squash and covered it with breadcrumbs and grated parmesan cheese. Then I broiled it for a minute — just to get the cheese to brown on top — and it was ready to serve.

Talk about an easy weeknight dish with a bunch of flavor! Can’t wait to eat the leftovers.

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