Stuffed Squash Boats

Feast your eyes on this gourd-geous creation! 👀 Hearty and delicious, these adorb squash boats will be sure to make a splash! 💦 They are the perfect entree for your plant (and meat) loving guests. No complaints here. Don’t forget that gravy cause that’s what puts the motion in the ocean! 😉

Prep Time: 25 minutes | Cook Time: 90 minutes | Servings: 12 

Ingredients

• 25 Nowadays Nuggets (1lb)
• 1 package dry seasoned stuffing croutons (12oz)
• 1 large onion, diced
• 2 stalks celery, diced
• 2 Sweet Italian Beyond Sausage links
• 1 can water chestnuts (5oz), chopped
• 3 oz baby spinach, rough chopped
• ¼ c fresh parsley, chopped
• 2 cups veggie broth
• 6 acorn or carnival squash, cut in half and seeds removed
• 2 tsp poultry seasoning
• salt & pepper to taste

 Preparation

1. Preheat the oven to 425°. Bake nuggets for 12 minutes until golden, remove and let cool. Lower oven temperature to 400º.

2. Drizzle olive oil inside squash halves, smear to coat. Sprinkle inside with salt and pepper. Turn cut side down on a parchment lined baking sheet. Bake squash for 45 minutes, until outside can be pierced easily with a fork (can do this while you prepare the filling).

3. Prepare filling by heating oil in a large sauté pan over medium heat. Cook the sausage, breaking it up into smaller pieces until golden brown for about 5-6 minutes. Once cooked, add to a large bowl.

4. In the same pan on medium heat, add 1 TB olive oil and sauté onions and celery until they are soft and translucent, approximately 5-7 minutes, add in spinach and cook until wilted, about another minute. Then add mixture to your large bowl.

5. Chop the nuggets into bite sized pieces and add to the bowl along with the remaining ingredients, stuffing croutons, water chestnuts, parsley and poultry seasoning. Stir to combine. Add broth to moisten the stuffing, and stir, allowing the liquid to be absorbed. Let sit until the squash are ready.

6. Once squash are soft, flip them over and fill with generous amounts of stuffing. Place back into the oven for 20 minutes until the top is crunchy and the center is hot. 

7. Serve topped with your favorite gravy! 

NOTE: Reserve any remaining stuffing in an oven safe dish and bake along with the squash to serve on the side.