Ingredients
4 medium acorn squash (about 1-1/2 pounds each)1 cup cherry tomatoes, halved1 pound Italian turkey sausage links, casings removed1/2 pound sliced fresh mushrooms1 medium apple, peeled and finely chopped1 small onion, finely chopped2 teaspoons fennel seed2 teaspoons caraway seeds1/2 teaspoon dried sage leaves3 cups fresh baby spinach1 tablespoon minced fresh thyme1/4 teaspoon salt1/8 teaspoon pepper8 ounces fresh mozzarella cheese, chopped1 tablespoon red wine vinegar
Preparation
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.
Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.
Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up.
Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
