Turkey Sausage-Stuffed Acorn Squash
Turkey Sausage-Stuffed Acorn Squash are an easy weekday meal.
Best Health magazine, October 2015; Photo by Jim Norton
| Servings |
| 6Servings |
| Servings |
| 6Servings |
Ingredients
- 3 acorn squash about 1½ lb/750 g each
- 1 tsp canola oil or olive oil
- 1 small onion diced
- 1 rib celery diced
- 1 small apple peeled and diced
- 1 lb turkey sausage casings removed
- 2 tbsp fresh sage chopped
- ½ tsp salt
- ½ tsp pepper
- 1 cup whole wheat croutons
- ¾ cup Parmesan cheese grated
- ⅔ cup walnuts coarsely chopped (optional)
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Halve squash lengthwise; remove seeds. Place squash halves, cut side down, on a large parchment paper-lined baking sheet. Bake in a preheated 400°F (200°C) oven until squash is tender when flesh is pierced, 40 to 45 minutes.
- Meanwhile, heat a large skillet over medium heat; add oil. Fry onion, celery and apple until beginning to soften, about 3 minutes. Add sausage, sage, salt and pepper; cook, stirring often and breaking up sausage with spoon, until sausage is cooked through and crumbled, 8 to 10 minutes. Remove from heat; stir in croutons, half of the cheese and the walnuts, if using.
- Turn squash halves over to be cut side up. Divide and spoon sausage filling into squash halves; sprinkle with remaining cheese. Return to a 400°F (200°C) oven and bake until cheese is bubbly and golden, about 15 minutes.
Recipe Notes
Per serving: 361 calories, 22 g protein, 11 g fat (4 g saturated fat), 47 g carbohydrates, 7 g fibre, 71 mg cholesterol, 510 mg sodium
