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Stringy Squash with Sausage and Spinach


Can't be believe it. A whole week of fall weather. While it was upper 80s today and the sun was hot, as soon as the heat of the day was over around 4pm, the air turned cool once again. In fall spirits, yet another fall meal was served.  Having found an acorn squash on sale at the local grocer I self created Acorn Squash with Sausage and Spinach. 

Ingredients:
One small acorn squash
Three links italian sausage, removed from casing
One teaspoon garlic, minced
One bag frozen spinach, thawed, wrung dry 
Salt and Pepper

Instructions:
Prepare acorn squash savory style.  Once cook, remove skin, dice, set aside.

In large skillet, brown sausage, set aside on paper towels to drain.  In remaining fat, saute onion until translucent.  To onion, add garlic, cooking two minutes.  To onion, add spinach and sausage, cooking until spinach warm.  Toss in squash, season with salt and pepper to taste.

Scaled for Likability: No, Thank You
Yellow squash, good.  Pumpkin, great.  Spaghetti squash, good. Butternut squash, great.  Acorn squash, nasty.  Acorns in nature are hard and fibrous, even when cooked.  Acorn squash are soggy and fibrous when cooked.  It completely changed the entire outcome of the meal.  Stingy in nature it slide down the throat and hung there.  The texture clashed with the spinach and overpowered the sausage.  A few bites each and the table had waffles and eggs for dinner.  At least it was pretty!
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