Sausage Stuffed Acorn Squash Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Acorn squash1 Pound
 Bulk pork sausage6 Ounce
 Onion2 Tablespoon, chopped
 Snipped parsley1 Tablespoon
 Tomato1 Small, peeled
 Mushrooms1⁄4 Cup (4 tbs), sliced
 Garlic1 Clove (5 gm), minced
 Sugar1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 404

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 17.6 g88.1%

Trans Fat 0 g

Cholesterol 158.2 mg

Sodium 875.2 mg36.5%

Total Carbohydrates 65 g21.5%

Dietary Fiber 10.9 g43.8%

Sugars 9 g

Protein 30 g60.3%

Vitamin A 82.5% Vitamin C 151.9%

Calcium 26.6% Iron 36.5%

*Based on a 2000 Calorie diet

Directions

Pierce squash with metal skewer in several places.
Place on paper plate.
Micro-cook, uncovered, till done, 7 to 8 minutes, turning after 4 minutes.
Let stand several minutes.
Crumble sausage in 1-quart casserole; add onion.
Micro-cook, covered, till meat is cooked and onion is tender, about 5 minutes, stirring twice.
Drain off excess fat.
Set aside.
Halve squash; remove seeds and string fibers.
Scoop out squash; reserve shells.
Stir squash, parsley, 1/4 teaspoon salt, and dash pepper into sausage mixture.
(If necessary, stir in milk till of desired moistness - 2 to 3 tablespoons.) Fill shells with sausage mixture.
Place in 10 x 6 x 2-inch baking dish.
Micro-cook, covered, till hot, about 4 minutes.
Let stand, covered, while preparing sauce.
In 1-quart casserole combine tomato, mushrooms, garlic, sugar, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till desired consistency, about 4 to 5 minutes, stirring twice.
Reheat squash, if necessary, about 1 minute.
Serve sauce over squash.
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