TURKEY SAUSAGE-STUFFED ACORN SQUASH
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes., Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat., Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up., Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
Nutrition Facts : Calories 302 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 370mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein. Diabetic Exchanges
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Rj Shron
[email protected]Thank you for sharing this recipe! I'm so glad I tried it.
Anthony Alexander Garth Darking
[email protected]This is one of my favorite recipes! It's always a hit with my family and friends.
Malik Sahid
[email protected]I can't wait to make this dish again! It's so delicious and versatile.
Jabez Tadesse
[email protected]This dish is perfect for fall! The squash is so flavorful and the stuffing is warm and comforting.
mstatika akhte
[email protected]I topped the squash with a dollop of sour cream. It was the perfect finishing touch!
Osman Abdul-Ganiyu DP
[email protected]I added some chopped apples to the stuffing. It gave it a nice sweetness and crunch.
Umeir Diwan
[email protected]I made this dish vegan by using plant-based sausage and vegetable broth. It was still very flavorful and satisfying.
Kim Fentress-Chidester
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pecans. It was still delicious!
Chukwu Chidera
[email protected]I followed the recipe exactly, but my squash was not cooked through. I had to cook it for an additional 20 minutes.
Mark Blemie
[email protected]This dish was very time-consuming to make. I don't think it's worth the effort.
Jasim Zaffar
[email protected]I found this dish to be a bit too sweet. I would reduce the amount of maple syrup next time.
Jo-El Hemphill
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. Otherwise, it was a good recipe.
Swega Boy
[email protected]I'm not a huge fan of squash, but I really enjoyed this dish. The squash was cooked perfectly, and the stuffing was so flavorful. I would definitely make this again.
Enerel E
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time, so it's perfect for busy weeknights. I've even made it for Thanksgiving dinner, and it was a huge hit!
Olivia Coverdale
[email protected]I've made this dish several times now, and it's always a hit! The squash is always perfectly cooked, and the stuffing is so flavorful. I love that I can customize the stuffing to my liking. I've tried it with different types of sausage, vegetables, a
Hassan Qureshi
[email protected]I made this dish for my family last night, and they loved it! The squash was so tender, and the stuffing was packed with flavor. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.
Lexi Silva
[email protected]This dish was absolutely delicious! The squash was perfectly cooked, and the sausage stuffing was flavorful and moist. I will definitely be making this again.