by Laura Muir, freshandhappy.com
Ingredients:
For Roasted Acorn Squash
3 Acorn Squash, halved and seeds removed
1/4 C olive oil
1/2 teaspoon Italian seasoning blend
salt and pepper to taste
2 tesapoon brown sugar
For Tomato Veggie Sauce
4 Tablespoons butter
2 Tablespoons olive oil
1 cup yellow onion, diced
3 garlic cloves, minced
1 zucchini, cubed (about 1 1/2 cups)
2 medium carrots, peeled and grated
1 28-oz can crushed tomatoes
1/2 cup milk
1 1/2 tablespoons brown sugar, or more to taste
2 teaspoons low sodium soy sauce
1/4 teaspoon ground cinnamon
1 1/2 teaspoons Italian seasoning blend
1/4 teaspoon chili powder
salt and pepper to taste
For Acorn Squash filling and topping:
3 cups ground Italian sausage, browned
2 cups, jalapeno white cheddar (or pepper jack), shredded
Directions:
Preheat oven to 400 degrees.
Wash, halve and remove seeds of acorn squash. Place rush the cut side and inside of squash with olive oil. Season with salt, pepper, Italian seasoning blend and a light sprinkle of brown sugar. Bake in oven for about 1 hour. When done, squash will be fork tender.
In a large saucepan, melt butter. Add olive oil, diced onions, minced garlic, cubed zucchini and grated carrots. Saute over medium heat for 10 minutes or until garlic starts to brown lightly, and onions are slightly translucent.
Add crushed tomatoes and diced tomatoes. Bring to a slow boil. Reduce heat to a simmer. Add milk brown sugar soy sauce, cinnamon, Italian seasoning blend, salt , pepper, and chili powder. (Make sure to season well with salt to taste.) Allow to simmer for 30 minutes.
While sauce is simmering and squash is roasting in the oven, brown the ground Italian sausage. Drain excess grease, and set browned meat aside.
When squash is done roasting, remove from the oven. Fill the hollow bowl of the acorn squash with 1/2 cup browned Italian sausage. Top with 1/2 cup vegetable tomato sauce and some shredded cheese. Return to oven and change oven temperature to broil. Remove from oven when cheese is melted. Serve hot.