Plant-Based Sausage Pizza–Stuffed Acorn Squash
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
Not only is acorn squash one of fall’s finest offerings, with its rich and lightly sweet flavour, but its shape also invites you to stuff it with all kinds of delicious fillings. Here, we go with a pizza-inspired mixture that’s comprised of plant-based Italian sausage, canned tomatoes, and baby spinach. The sausage is so flavourful that you don’t need any other seasonings. It will likely be quite soft, but you can still chop it for even dispersal in the filling. This recipe makes two servings but can easily be doubled or tripled to serve more.
Ingredients
Cooking spray
4 spray(s)
Uncooked acorn squash
1 medium
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Baby spinach
1½ cup(s), chopped
No salt added diced tomatoes
½ cup(s), drained
Vegan sausage
3 oz, or vegetarian sausage, chopped
Shredded part-skim mozzarella cheese
6 tbsp(s), divided
Instructions
1
Preheat the oven to 425°F. Line a small sheet pan with foil.
2
Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
3
Meanwhile, in a medium bowl, toss together the spinach, tomatoes, sausage, and 2 tbsp cheese. Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the spinach mixture evenly between the squash halves (they will be very full).
4
Return the squash to the oven. Roast for 10 minutes. Sprinkle the remaining 4 tbsp cheese evenly over the squash halves. Roast until the sausage is cooked through and the squash is tender, about 10 minutes.
5
Serving size: 1 stuffed squash half
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