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6

Light Sausage-Stuffed Acorn Squash

0 Ratings

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Prep 20 min
Total 45 min
Servings 4

Just a few ingredients make a savory and hearty meal! MORE + LESS -

Ingredients

medium acorn squash (about 2 1/2 lb)

1/2

lb bulk turkey sausage

medium onion, chopped (about 1/2 cup)

1/2

cup thinly sliced celery

can (4 oz) mushroom pieces and stems, drained

1/2

cup fat-free sour cream

1/2

teaspoon yellow mustard

tablespoons grated Parmesan cheese

1/4

teaspoon paprika

Steps

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1

Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
2

Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
3

Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.

Expert Tips

Winter squash contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
Buttercup squash can be used in place of the acorn squash. Buttercup squash is a deeper orange than acorn squash and has a slightly smaller cavity.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 60mg; 19%
Sodium: 610mg; 26%
Potassium: 1190mg; 34%
Total Carbohydrate: 38g; 13%
Dietary Fiber 10g 41% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 20%; 20%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;