Sausage and Apple Stuffed Squash has sausage, apple, cranberries, and pecans all stuffed in roasted squash for a delicious and healthy dinner
- 1 butternut or spaghetti squash (or 2 acorn squash)
- olive oil, kosher salt, pepper
- 1/2 pound ground Italian sausage
- 1 apple (I used Honeycrisp) diced
- 2 cups chopped fresh spinach
- crushed red pepper flakes
- 1/4 cup dried cranberries
- 1/4 cup pecans
- 1 Tbsp fresh thyme leaves
- 1/4 cup water
- 1/4 cup crumbled feta or goat cheese
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Cut the squash in half lengthwise. I used a sharp knife to pierce around the squash and then carefully cut in half. Scoop out the seeds in the center.
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Drizzle olive oil and sprinkle kosher salt and pepper on the squash, place the two halves cut side down on a baking sheet. Bake in a 400 degree oven for 45 minutes to 1 hour depending on the size of the squash.
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Set a skillet over medium heat and add some olive oil and the ground sausage. Cook 4 to 5 minutes, breaking it apart as it cooks, and add the diced apple, spinach, kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 more minutes. Add the cranberries, pecans, fresh thyme, and water. Cook 1 more minute.
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Flip the squash over and stuff the sausage and apple mixture in the squash. Sprinkle the feta or goat cheese over top. Bake in the 400 degree oven for 10 more minutes.
Note: If all of the sausage apple mixture does not fit, just serve the remaining mixture on the side.