Stuffed Acorn

I had brought acorn squash for the autumn festivities, then it dawned on me: I did not know what to do with acorn! After researching on what type of flavor goes with acorn and I decided to do the similar thing with stuffed zucchini. IT WORKS! I loved it.

MEAT LOVER: So good.
GREENARIE: Oh, nom nom!

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Stuffed Acorn
serves two

1 acorn squash (dark green), halved and seeds scooped out
1 package mild ground italian sausage
1 large white onion, thinly diced
1 cup chopped spinach
1 Tablespoon Basil
1 roma tomato, thinly diced
1/4 cup dry Parmesan (optional)
1/2-1 cup water

1: In pan, toss sausage and onion until fully cooked (onion to be sweated). Drain the juice, turn off heat and toss in spinach. Mix.
2: In Crockpot, pour the water. Then place acorn squash, the pitted areas faced upwards.
3: Scoop the sausage mix into pitted areas of acorn squash. Should be overfilled. Careful not to spill off the acorn.
4: Sprinkle tomato and parmesean on top.
5: Cover and cook on High for 4 1/2 hours.