October 16, 2016

Categorised in:

Makes 4 large servings

2 medium acorn squash, halved lengthwise, seeds removed
1/2 tsp. salt
1/2 tsp. ground black pepper
3 tbsp. olive oil, divided
8 oz. hot or mild Italian sausages, casings removed
1 cup white mushrooms, diced
1 small or ½ large white onion, diced
1 cup spinach (can be fresh or frozen)
2 cloves of garlic, minced
1/3 cup reduced-sodium chicken broth
3 tbsp. parmesan cheese
2 tbsp. whole wheat bread crumbs
1 tsp. chili flakes (optional)
1 tsp. oregano (optional)

1. Preheat oven to 375 F
2. Rub the squash halves with 1 tbsp. olive oil and sprinkle with salt and black pepper. Place squash flesh side down on a baking sheet lined with aluminum foil. Bake until golden and tender, about 35 minutes. Remove from oven and let cool.
3. In a large non-stick skillet, heat 1 tbsp. of oil over medium heat. Add sausage and cook, breaking into course pieces until browned. Transfer to a bowl. In the same pan, add remaining 1 tbsp. of olive oil and onion, cook until softened (about 2 minutes). Add garlic and mushrooms, cook for an additional minute. Add spinach and mix together over heat for an additional minute. Add broth, cover and cook for 5 minutes. Stir in sausage and cook for one final minute.
4. Divide spinach-sausage filling amongst 4 squash halves. Mix breadcrumbs, chili flakes, oregano and parmesan. Sprinkle evenly over squashes. Place back in the oven for 5 minutes or until cheese is melted.

Angela is a registered dietitian and certified personal trainer. She loves to support and inspire individuals and families to lead healthy lifestyles that work for them. She can help families and parents establish health routines, eat healthier, and get moving!

To learn more about what Angela offers and for more yummy recipes, visit www.eatrightfeelright.ca or follow her on Instagram @eatright_rd located in Vaughan.