Tuesday, May 20, 2014

Chicken Sausage and Pepper Stuffed Squash

I used to make different versions of stuffed acorn squash in college, and had forgotten how much I love this meal! My favorite chicken sausage brand is Bilinki's organic chicken sausage. They are USDA certified organic, gluten, wheat, and soy free, and one of the very few brands that DO NOT use pork casing (casing is the thin "skin" that "seals" sausage). Plus they have many different, delicious flavors to choose from.

Chicken Sausage and Pepper Stuffed Squash


1 acorn squash  
1/4 onion, chopped
1 bell pepper, chopped
2 Bilinski chicken sausage sliced thin (I used the Pesto Romano flavor)
1 tablespoon balsamic vinegar
Italian seasoning
1 packet stevia 
1/3 cup Daiya Mozzarella cheese (or any shredded cheese)


1. Preheat oven to 350. Cut the acorn squash in half and scoop out the seeds. Place on a baking sheet coated with cooking spray. Bake about 30-40 minutes or until soft.

2. Heat a skillet over medium heat. Coat with cooking spray. Add the onions and pepper. Cook about 3-4 minutes until it starts to soften. Add the chicken sausage. 

3. While that cooks, scoop out the acorn squash, leaving the skin intact. It should resemble a bowl. Add the squash to the skillet. Add the spices, balsamic vinegar, and the stevia. Stir and cook about 3-4 minutes or until mixed well and heated through. 

4. Turn on your broiler Place the acorn squash face up on a baking sheet. Sprinkle some cheese inside the squash (reserving about half). Divide the chicken sausage mixture in half and add to each squash. Sprinkle the remaining cheese over them. Place under the broiler for about 5 minutes, or until the cheese melts and starts to brown.