Stuffed Acorn Squash
Ingredients
The squash
The filling
-
1
pound
ground Sweet Italian sausage
-
1
pound
sliced mushrooms
-
⅛
tsp
sea salt
-
1½
cups
Bob’s almond flour
-
½
cup
raisins
-
2
tbsp
apple cider
-
¼
tsp
cinnamon
-
⅛
tsp
ground cloves
-
to taste
sea salt
-
to taste
fresh pepper
Instructions
- Place the acorn squash in a large crock pot with about 2 cups of water and cook until tender.
- Allow the squash to cool, then slice in half and scoop out the seeds.
- Sprinkle the inside of each squash half with sea salt and place in a lightly greased baking dish.
- In a skillet, sauté the ground sausage and sliced mushrooms with sea salt.
- In a bowl, combine the cooked sausage and mushrooms with almond flour, raisins, apple cider, cinnamon, ground cloves, sea salt, and pepper.
- Fill each squash half with the filling mixture.
- Bake in a preheated oven at 375°F for about 25 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
500mg
Cholesterol
50mg
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