Pork and Pear Stuffed Acorn Squash
Ingredients
The squash
The filling
-
1
lb
sausage
-
1
whole
bosc pear, chopped
-
ΒΌ
whole
onion, diced
-
1
tbsp
fresh sage, chopped
-
to taste
Salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Slice the acorn squash in half and scoop out the seeds.
- Place the squash halves face-down on a baking dish and bake for 40 minutes.
- In a skillet over medium heat, cook the sausage and onion until browned.
- Add the pear and sage to the skillet when the squash has about 5 minutes left to cook.
- Season with salt and pepper, stir, and cook until the squash is ready.
- Remove the squash from the oven, fill it with the sausage and pear mixture, and serve.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
60mg
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