I had something relevant and funny to talk about, but I’ve forgotten it in the pre-Christmas things-I-need-to-do-between-now-and-Christmas-morning rush.
Not that I really have that much I need to do, honestly.
My Christmas shopping is done (thank God; the current state of the malls frightens me), and all the gifts are wrapped and under the tree. It’s more cooking things I need to do.
This evening Mom and I have to go to the grocery store to get all the food things we need for Christmas eve and Christmas day. Tomorrow I need to make cookies, make the pumpkin cheesecake, help Mom make almond brittle, and get the cinnamon rolls ready so I just have to pop them in the oven Christmas morning. I also need to make enchiladas for dinner tomorrow night (family Christmas tradition), and my brother and sister-in-law are coming tomorrow as well. And then there’s the Christmas eve service tomorrow evening. Since Christmas is on a Sunday this year, I’ll probably have to get up a little bit early to bake the cinnamon rolls, so we can eat them and get to church by 10am. Phew.
Not that I mind any of it. I’m just happy and excited to spend Christmas with my family. I can’t wait for my brothers to get here! I haven’t seen them since Hisa and I got back to the U.S. It should be a great Christmas!
This stuffed acorn squash recipe is a delicious and healthy meal that’s great for the winter months. Wow, that sounded like the headline for a recipe in a magazine. Let me simplify. This stuffed squash recipe is really good. Make it. Right now.
I use turkey sausage for this dish, but feel free to use any kind of sausage you want, or leave it out altogether to make it a vegetarian dish.
To start off, cut your two acorn squashes in half and de-seed them. Place them in a glass baking dish, add a pat of butter to the inside of each half, and bake them at 400° F (200° C) for about 30 minutes.
Add some 3 – 4 diced mushrooms and cook for a couple minutes.
Couscous and Sausage Stuffed Acorn Squash
- 2 medium acorn squash
- 2 Tbsp. butter
- 1 c. garlic and olive oil couscous (or plain couscous)
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 c. diced mushrooms
- 3/4 – 1 lb. turkey sausage
- 1/2 c. raisins
- 1/2 c. almond slivers
- 6 oz. baby spinach, washed
- 3/4 c. shredded cheese, plus more for topping
- salt and pepper
- Pre-heat oven to 400° F (200° C).
- Cut squash in half and de-seed. Place peeling side down in a glass baking dish. Add a pat of butter to inside of each squash. Bake for about 30 minutes, or until squash in tender.
- Cook couscous according to package instructions. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook about 3 – 4 minutes.
- Add diced mushroom and continue cooking until liquid from mushrooms has sweated off and evaporated.
- Add sausage and cook until browned.
- Add raisins and almonds and cook for about two more minutes.
- Add spinach and cook until wilted and the water evaporated.
- Turn heat off. Mix in couscous, and season mixture with salt and pepper to taste. Mix in cheese.
- Spoon filling into squash halves, packing it tightly. Sprinkle with cheese, and bake for about 10 minutes at 400° F. Serve.