Squash Acorn , Stuffed

By seamline

This is a deceiving dish, as it doesn't look like something you would usually prepare in a slow cooker. But the squash hold their shape and cook beautifully, leaving you with a comforting and warm meal that reminds me of a fancier version of Shepherd's pie. This dish can be enjoyed as a main dish or side. It has a delicate flavor that is suitable for all ages.

Ingredients

• 2-3 2-3 2-3 small acorn squash
• 1 1 1 pound mild Italian sausage
• 1 1 1 cup onion, diced
• 2 2 2 cups mushrooms, chopped
• 2 2 2 cups spinach leaves
• 1 1 1 cup water

Preparation

Step 1

1. Place 1 cup of water in the bottom of your slow cooker.

2. Cut the acorn squash in half lengthwise, remove the seeds and set aside.

3. In a large skillet, brown the sausage over medium heat.

4. Add the onion, mushrooms and spinach to the sausage and cook for 1-2 minutes. Remove from heat.

5. Stuff the cavity of the halved acorn squash with as much of the mixture as you can. It's okay to over stuff.

6. Carefully place the squash in the slow cooker and reat for each half. Note: I put the squash in the slow cooker right away and filled them in the cooker.

7. Cover and cook on high for four hours.

Note: This can also be made in the over. Bake at 350* for 50 minutes.