Stuffed Acorn Squash
Ingredients
The squash
The stuffing
-
1
tablespoon
light butter
-
1
clove
garlic
-
¼
teaspoon
rubbed or ground sage
-
4
oz
turkey or chicken sausage
-
¼
cup
chopped onion
-
½
rib
celery
-
2
oz
mushrooms
-
½
cup
peeled and chopped apple
-
⅓
cup
panko bread crumbs
-
2
tablespoons
grated Parmesan cheese
-
to taste
salt
-
to taste
pepper
-
1
large
egg white
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with aluminum foil.
- Halve the acorn squash and seed it, then place cut side up on the baking sheet.
- Mix melted butter, minced garlic, and ⅛ teaspoon sage, then brush onto the squash.
- Roast the squash for 50-60 minutes until tender.
- In a skillet over medium heat, cook the sausage until browned, then transfer to a bowl.
- In the same skillet, sauté onion, celery, and mushrooms for about 3 minutes, then add the apple and cook for 2 more minutes.
- Combine the sautéed mixture with the sausage, remaining sage, panko, Parmesan, salt, pepper, and egg white in the bowl.
- Stuff the squash halves with the sausage mixture and return to the oven for another 18-20 minutes.
Nutrition Facts (estimated)
Servings
2
Calories
292
Total fat
9g
Total carbohydrates
39g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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