TURKEY SAUSAGE-STUFFED ACORN SQUASH
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes., Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat., Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up., Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
Nutrition Facts : Calories 302 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 370mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein. Diabetic Exchanges
SAUSAGE STUFFED ACORN SQUASH
Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.
Provided by ratherbebaking
Categories One Dish Meal
Time 30m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half, remove seeds.
- Place squash cut side down in a microwave safe dish.
- Cover and microwave on high for 10-12 minutes or until tender.
- Cook sausage and onion in a large skillet until sausage is no longer pink.
- Drain if needed.
- In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
- Stuff squash with sausage mixture.
- Cover and microwave 2-3 minutes or until heated through.
Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4
QUICK SAUSAGE STUFFED ACORN SQUASH
This is a stick to your rib meal that is quick to fix in that you can use the microwave to cook the squash. It comes from Quick Cooking magazine.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half and remove seeds.
- Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
- Meanwhile, crumble sausage into large skillet and add celery and onion.
- Cook over medium heat until meat is no longer pink, drain.
- Remove from heat and stir in sour cream.
- Spoon sausage into squash halves.
- Cover and microwave on high for 1 minute or until heated through.
Nutrition Facts : Calories 473.9, Fat 27.8, SaturatedFat 11.3, Cholesterol 115, Sodium 110, Carbohydrate 25.7, Fiber 3.7, Sugar 1.1, Protein 31.7
TURKEY STUFFED ACORN SQUASH
Great fall or holiday dish. Can easily be doubled to feed a crowd. If you have leftover stuffing, you can stuff chicken with it or make stuffing cakes.
Provided by Ewalla
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Cut the stem off the acorn squash so they stand up straight. Cut the squash in half and place cut side down on oiled baking sheet. Bake for 30 minutes while the stuffing cooks.
- Heat oil in large skillet over medium high heat. Add onions, peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Saute until tender.
- Add sausage to vegetables and cook through. Season to taste.
- Add vegetables and sausage to crumbled cornbread. Mix in the dried cranberries.
- Stuff each squash half with the stuffing mixture and top with cheese. Cover with foil and continue baking for about 30-40 minutes or until squash are tender.
Nutrition Facts : Calories 552.8, Fat 25.1, SaturatedFat 9.9, Cholesterol 91.3, Sodium 1063.3, Carbohydrate 59.8, Fiber 5.8, Sugar 3.8, Protein 25.5
SAUSAGE AND APPLE STUFFED ACORN SQUASH
Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.
Provided by Kaarin
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.
Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6
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