Sausage-Stuffed Squash Recipe
- 1 acorn squash (2 to 2-1/2 pounds)
- Salt and pepper to taste
- 12 ounces bulk pork sausage
- 1 egg
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1/3 cup dry bread crumbs
- 1. Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs.
- 2. Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°. Yield: 2 servings.
1 serving (1/2 each) equals 689 calories, 35 g fat (12 g saturated fat), 168 mg cholesterol, 904 mg sodium, 77 g carbohydrate, 7 g fiber, 21 g protein.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer