ACORN SQUASH STUFFED WITH PEAR AND SAUSAGE

INGREDIENTS

Roasted Acorn Squash

2 acorn squash

2 tsp olive oil

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1 tbsp maple syrup

Filling

1 tbsp olive oil

1 onion, chopped

4 cloves of garlic, chopped

2 carrots, chopped

2 pears, chopped

1 tsp salt

1/2 tsp pepper

1 tsp dried sage

1 lb ground pork sausage

1 cup cooked rice

INSTRUCTIONS

Roasted Acorn Squash

preheat oven to 425 degrees F

cut the acorn squash in half (i like a horizontal cut so that you get a pretty shape)

scoop out the seeds and lay face up on a foil lined baking sheet

brush the inside of the squash with the oil

sprinkle with salt, garlic powder and pepper

roast in the oven for 25 to 30 minutes until it becomes tender

remove and drizzle with the maple syrup

return to the oven for an additional 5 minutes

Filling

heat oil in large skillet over medium heat

add onions and carrots and cook for 1 to 2 minutes

stir in the garlic and allow to cook for 30 seconds

push the veggies to the outside of the pan and add the sausage into the center, breaking up as it cooks

season with the salt, pepper and sage and continue to cook until cooked completely through

stir in the pear and rice and allow to cook until warmed through

Stuffed Acorn Squash

fill each half of the squash with the filling and place back in the oven for 5 minutes

remove and enjoy!