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Acorn squash gets a sweet-and-savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 each) equals 485 calories, 23 g fat (8 g saturated fat), 133 mg cholesterol, 843 mg sodium, 49 g carbohydrate, 5 g fiber, 25 g protein.
Originally published as Sausage-Stuffed Acorn Squash in Simple & Delicious September/October 2006, p7
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Reviewed on Jan. 03, 2012 by Jazzzz
This was great. I had some extra acorn squash left over from my CSA box. My husband hates squash...so he thought, LOL! He loved this. I used spicy sausage.
Reviewed on Oct. 12, 2011 by midgraben
changed a good bit... but used this recipe as a base. Added celery with the onion. Used apple instead of breadcrumbs (very yummy) and a big dolup of sour cream rather than egg and milk. No spinach and added a little fresh sage. All in all really good.
Reviewed on Oct. 11, 2011 by lschom
Very good, but I made 4 whole squash/8 halves and couldn't fit into my microwave to finish so used conventional oven...added more soft crumbs to stuffing and it was plenty to fill all 8 halves. made enough for
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