Stuffed Acorn Squash

Stuffed Acorn Squash

Mmmmmm.  This hit the spot.

• Acorn Squash (1 squash - serves 2)
• Pork Breakfast Sausage (I used about 3/4lb)
• Onion, diced (About a 1/4 onion, or maybe 1/2 cup)
• Celery, diced (I used about 1/2 stalk)
• Apple, diced (1 apple was plenty)
• Bread Crumbs or Stale Bread cubes (maybe 1 cup or a little more)
• Rosemary
• Salt and Pepper
• Egg
• Olive Oil
• Parmesan for topping (optional)

1. Slice your Squash in half
2. Brush with olive oil, sprinkle with salt, pepper, and rosemary
3. Roast cut side up at 400 for 45 min - 1 hour (Or until you can scoop out the flesh)
4. Brown the sausage, set aside
5. Sauté onion and celery until translucent, add apples, sauté until soft
6. Combine sausage, stale bread, onion/apple mixture with more salt and pepper, rosemary
7. Scoop out the squash halves and add to the sausage mixture
8. (This is a good time to taste it and adjust seasoning)
9. Stir one egg into mixture
10. (Don't taste it anymore!)
11. Spoon the mix back into the squash halves
12. Top with bread crumbs, or grated parmesan cheese
13. Bake for about 15-20 minutes more

Pork Tenderloin.

Pork Tenderloin with Sautéed Apples, Blue Cheese, Honey Mustard Vinaigrette

• Pork Tenderloin
• Salt and Pepper

• Apples, Peeled, Cored, Diced (I used 2)
• Pecans, Chopped (I used about 1/4 cup)
• Butter 

• Honey (I used about 1 Tablespoon)
• Mustard (about 1 Tablespoon)
• Vinegar (1-2 Tablespoons)
• Olive Oil (2-3 Tablespoons)

• Fresh Spinach
• Bleu Cheese Crumbles

1. Season the Tenderloin with Salt and Pepper
2. Cook at 425-450 until it reaches at least 145 degrees internal temperature
3. Let the meat rest for a few minutes before slicing
4. Saute apples and pecan in a few tablespoons of butter over medium heat until apples are tender and beginning to brown on the edges
5. Whisk together the honey, mustard, olive oil and vinegar for a quick dressing
6. Add Sliced Tenderloin, Bleu Cheese, and Sauteed Apple mixture to fresh spinach greens and top with Vinaigrette