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Stuffed Acorn Squash Recipe
|Acorn squash||3 , halved and seeded|
|Pork sausage||1 Pound, cooked, drained (Bulk)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dry mustard||1 Teaspoon|
|Pickle relish||1⁄2 Cup (8 tbs)|
|Quick cooking oats||3⁄4 Cup (12 tbs), uncooked|
Serving size: Complete recipe
Calories 2868 Calories from Fat 1181
% Daily Value*
Total Fat 132 g203.5%
Saturated Fat 51 g255%
Trans Fat 0 g
Cholesterol 436.9 mg
Sodium 5380.9 mg224.2%
Total Carbohydrates 364 g121.5%
Dietary Fiber 48.8 g195.3%
Sugars 51.7 g
Protein 101 g201.6%
Vitamin A 223% Vitamin C 438.9%
Calcium 115.1% Iron 136.1%
*Based on a 2000 Calorie diet
Pour a little water into pan.
Bake at 425° for 30 minutes.
Remove from oven and turn squash cut-side up.
To make filling, combine sausage with remaining ingredients, mixing well.
Spoon into squash centers.
Again, add a little water to pan and return to oven.
Reduce temperature to 350°; bake for an additional 30 minutes or until tender.