My mom introduced me to the wonders of acorn squash. When my dad and brother weren’t around for supper, we would bake a squash (we also used this time to eat Brussels sprouts, which the boys also despised). Squash, butter, a little salt and pepper—just give me a spoon! Come to think of it, my mom and I had a couple of meals that we’re our own little treat. We loved buying those little glass jars of Kraft pimiento or pineapple cheese spreads and some Ritz crackers. My mom is probably where I got my love of snack-meals. I love a meal comprised of small servings of a variety of food. And we have a tradition of the snack-meal on Christmas Eve. Oooh, and Matt just introduced me to dim sum; it was heaven!
Anyway, we have a lot of squash to use up, so I was inspired by the Kitchen Mage’s post on stuffed squash and made a minimalist version. Matt browned some ground sausage and I cooked some wild rice with mushrooms. We mixed the two together and piled it into the half-cooked acorn squash halves and sprinkled a little parmesan on top. The squash skin wasn’t that usual dark green. Not sure if that is an indicator of the squash ripeness, but the meat tasted fine. It just didn’t look as pretty.