Sometimes I forget that the things I share on our dinner table are as delicious as they are until I take a picture and post it on my FB wall.
Have you ever had that happen?
We look forward to this meal every year, and this year, when I made it and posted it my inbox blew up with requests for my recipe.
So this is what I choose to share today, while remaining thankful that a lot of what went into this meal was grown in my own garden, or made by the amazing hands of my Handy Hubby. I hope you enjoy it as much as we do!!!
Stuffed FallÂ Squash
1 large butternut or other squash, cut in half and steamed in one cup of water. Oven 350* for about an hour should do it. I place the squash face down in water so as it boils, the steam is trapped inside.
While it is cooking make the filling:
1 box Minute Multi Grain medley with brown/red rice and quinoa
4 apples, diced
1 onion diced
1 summer squash diced
1 lb breakfast sausage cooked, drained and broken into pieces.
cinnamon, nutmeg, and garlic seasoning
salt and pepper to taste
1/2 cup parmesan cheese in filling
Mix all of the above and once the squash is steamed and soft, drain liquid from pan, flip squash over and stuff it. I then broil the entire pan on high for about 3 minutes until the topping is nice and browned. If you prefer a bread stuffing, you can include everthing but the rice, and use just use stale bread cubes.
Topping this with some real butter when it is done broiling will also be an amazing and healthy addition to the meal.
Let me know what you think and if you changed the recipe at all!!!
Blessings to you and yours