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Apple Sausage-Stuffed Squash

This sausage and apple stuffed acorn squash is a favorite dinner of my family. It is fancy enough to serve when company is over, too. —Carol Mays, Oregon, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 medium acorn squash
  • 6 ounces bulk pork sausage
  • 1/2 cup chopped celery, optional
  • 2 tablespoons chopped onion
  • 1/2 cup chopped peeled tart apple
  • 1 teaspoon all-purpose flour
  • 1 large egg, lightly beaten
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/3 cup diced process cheese (Velveeta)

Directions

  • Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.
  • Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain.
  • In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
  • Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 452 calories, 28g fat (13g saturated fat), 169mg cholesterol, 800mg sodium, 35g carbohydrate (14g sugars, 5g fiber), 16g protein.

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