Turkey Sausage-Stuffed Acorn Squash
TOTAL TIME: Prep: 30 min. Bake: 50 min.
YIELD: 8 servings.
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia
Ingredients
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4 medium acorn squash (about 1-1/2 pounds each)
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1 cup cherry tomatoes, halved
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1 pound Italian turkey sausage links, casings removed
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1/2 pound sliced fresh mushrooms
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1 medium apple, peeled and finely chopped
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1 small onion, finely chopped
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2 teaspoons fennel seed
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2 teaspoons caraway seeds
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1/2 teaspoon dried sage leaves
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3 cups fresh baby spinach
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1 tablespoon minced fresh thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
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8 ounces fresh mozzarella cheese, chopped
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1 tablespoon red wine vinegar
Directions
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1.
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.
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2.
Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.
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3.
Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up.
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4.
Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
Nutrition Facts
1 stuffed squash half: 302 calories, 10g fat (5g saturated fat), 43mg cholesterol, 370mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat.
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