Sausage Stuffed Acorn Squash
Ingredients
The squash
-
2
medium to large
acorn squash
-
Cooking spray
The filling
-
1
lb.
ground pork
-
8
ounces
cremini or button mushrooms, finely chopped
-
½
medium
yellow onion, diced small
-
1
small
apple, cored and diced small
-
3
cloves
garlic, finely minced
-
1
tablespoon
chopped fresh sage
-
1
tablespoon
fresh thyme leaves
-
1
tablespoon
fresh rosemary leaves, minced
-
½ – ¾
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
(5-ounce) bag
baby spinach
-
⅓
cup
dried cranberries
-
¼
cup
toasted, chopped pecans
-
¼
cup
shredded Parmesan cheese
Instructions
- Preheat the oven to 425℉ and prepare a baking sheet with cooking spray.
- Cut each acorn squash in half and scoop out the seeds.
- Spray the cut sides with cooking spray, sprinkle with salt, and place cut side down on the baking sheet. Bake for 20 minutes until tender.
- In a skillet, heat cooking spray and add ground pork, mushrooms, onions, and apples. Cook until the pork is done and onions are soft.
- Add garlic, sage, thyme, rosemary, salt, and pepper to the skillet and cook until fragrant.
- Stir in baby spinach and cook until wilted.
- Remove from heat and mix in dried cranberries, pecans, and Parmesan cheese. Adjust seasoning as needed.
- Scoop the filling into the baked squash halves, mound as needed, and top with extra Parmesan.
- Bake again for 8-10 minutes until the cheese is melted and serve warm.
Nutrition Facts (estimated)
Servings
4 servings
Calories
425
Total fat
19g
Total carbohydrates
36g
Total protein
32g
Sodium
776mg
Cholesterol
73mg
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