Thursday, September 15, 2011
Sweet & Savory Squash Bowls
2 small to medium acorn squash (the halves should be the size of a small bowl)
16 ounces Italian sausage
1-2 tablespoons olive oil (divided)
2 cloves garlic, minced
1/3 cup sweet onion, chopped
1 1/2 teaspoons red pepper flakes
1/2 teaspoon Italian herb mix
1/2 cup roasted red peppers, chopped
1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
1/2 cup drained canned artichoke hearts, chopped
2 cups fresh baby spinach
1/4 cup fresh basil, sliced into thin ribbons
Salt and pepper as needed
Italian Bread crumbs
Salt and Pepper
4 tablespoons water
1/2 cup hard cheese such as parmesan or pecorino cheese, finely grated
Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.
Pan fry crumbled sausage, olive oil, onions, garlic, red pepper flakes, and herbs on medium heat. When sausage is almost cooked through, add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add 1/4 cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.
Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.
Broil just until cheese is lightly browned.