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In Cedar Rapids, Iowa, Mary Magner tucks a flavorful sausage mixture into colorful acorn squash halves. Cooking the squash in the microwave means this entree is done in minutes. “I like to use maple-flavored bulk pork sausage,” Mary notes.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 each) equals 371 calories, 25 g fat (10 g saturated fat), 54 mg cholesterol, 496 mg sodium, 28 g carbohydrate, 4 g fiber, 11 g protein.
Originally published as Sausage-Stuffed Squash in Quick Cooking September/October 2005, p20
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 07, 2011 by iamcarrie@aol.com
I modified this a bit but I used the same method of cooking. I used Italian turkey sausage and substituted mild peppers for the celery. I only had one large acorn squash, so the stuffing was heaped up pretty high. This was my first time to cook acorn squash, though, and I was quite pleased with it. Cooking the squash in the microwave worked well except that I have a small microwave and did not have a pan that would fit in there and allow me to cook both halves of the squash at the same time. Still, it did not take long and I could prepare the rest of the meal while the squash cooked. We will definitely have this again while winter squash is in season.
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