With grocery prices skyrocketing around here, I’ve really been trying to shop for some of the cheaper produce even if we’ve never tried them before. Last week I picked up a couple of acorn squash… I mean we do like most squashes so I figured we would like them too.

I’m sure there are a ton of ways that these could be prepared but I just couldn’t pick a recipe so I went with something similar to what I’ve done with other squash before.

Stuffed Acorn Squash

Ingredients:

• 2 large acorn squash
• Olive oil or canola oil
• Salt and pepper (I used garlic salt)
• 1 pound ground sausage (any kind you like)
• 1 small onion, diced
• 1 c. mushrooms, chopped
• ½ cup of shredded mozzarella

Directions:

Preheat oven to 375. Grease a cookie sheet or use a silicon mat, set to the side.

Wash the outsides of the squash and remove stickers, if necessary.

Cut the squash in halves, I usually microwave them about 4-5 minutes to soften them a little before trying to cut them.

Scoop out the seeds and then coat the outsides with oil. Turn over and coat the insides with oil and sprinkle with salt and pepper.

Turn the squash so the cut sides are down and place on the prepared cookie sheet.

Bake for 30-45 minutes until tender.

While the squash is cooking you can brown the sausage. Add the mushrooms and onions to the sausage and cook until tender.

When the squash is finished, remove them from the oven and carefully flip them over.

Fill the halves with the sausage mixture and top with shredded cheese.

Place back in the oven for 5-10 minutes or until lightly browned.