Kate's Cuisine

Feb 23 2010

Stuffed Acorn Squash

4 acorn squashes $4.99
1 onion $0.17
4 cloves of garlic, minced $0.04
2 tablespoon canola oil $0.14
Salt and pepper to taste $0.01
4 Italian sausages, casings removed $2.68
1 1/2 cups Ricotta cheese $1.99
1 red bell pepper, chopped   $0.45
1 1/2 cups Asiago PDO cheese, shredded $3.54

Total Cost  $14.01

1.) Preheat oven to 350 degrees. Then cut the bottoms of the squash and remove the seeds. Stand the squash up so that the open tops are on top and place them in a casserole dish. Brush the inside and the top of the squash with the canola oil, season with salt and pepper, and bake for about 25 – 30 minutes.

2.) Once the squash has been removed from the oven, preheat the broiler.

2.) Meanwhile, heat up 1 tablespoon of oil in a frying pan over medium-high heat. Add the onion and saute for about 5 minutes. Then add the garlic and the red bell pepper. Break up the sausage so that it’s in small pieces and fry until it’s browned. When browned, remove everything from the pan with a slotted spoon and transfer to a large bowl.

3.) Add the ricotta cheese to the sausage mixture and mix until it is all well combined. Stuff each of the squashes with 1/4 of the mixture. Once stuffed, top each squash with a handful of the Asiago cheese.

4.) Place the squash about four inches under the broiler and broil until the cheese on top has melted and is bubbly and golden brown.

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