Stuffed Acorn Squash
Enjoy fresh fall produce with this meal that is easy to customize to meet the dietary needs of your family members.
Equipment
- Sauté Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Acorn Squash, halved
- 1 Apple, chopped
- 2 c. Spinach, chopped
- 2 Cloves Garlic, minced
- ½ Onion, chopped
- ¼ Parmesan Cheese, shredded
- 1 lb. Italian Sausage
- 4 T. Olive Oil
- 2 tsp. Thyme
- 2 tsp. Sage
- Cinnamon, to taste
- Nutmeg, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°.Cut Squash in half, remove seeds, drizzle with oil and place open side down on a baking pan.Roast for 30 minutes until fork tender.
- Meanwhile, sauté sausage, onion, and garlic.
- After the sausage mixture is thoroughly cooked, add thyme, sage, salt, and pepper.
- Add chopped apple and spinach. Cook for 3 more minutes.Add parmesan cheese.
- Turn over roasted squash and sprinkle inside each one with cinnamon and nutmeg.
- Scoop sausage mixture into the roasted squash.Sprinkle remaining parmesan cheese on top.
- Bake for an additional 15 minutes.
Video
Notes
- The sausage mixture could be prepared ahead of time and stored in the refrigerator prior to making this meal for easier prep the night you want to eat it.
- The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
Serving: 0.5SquashCalories: 658kcalCarbohydrates: 36gProtein: 22gFat: 50gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 86mgSodium: 931mgPotassium: 1770mgFiber: 7gSugar: 6g