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Stuffed Acorn Squash

Western.Chefs's picture
Ingredients
  Acorn squash 3 , halved and seeded
  Pork sausage 1 Pound, cooked, drained (Bulk)
  Milk 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Pickle relish 1⁄2 Cup (8 tbs)
  Quick cooking oats 3⁄4 Cup (12 tbs), uncooked
Directions

Place squash cut-side down in shallow baking pan.
Pour a little water into pan.
Bake at 425° for 30 minutes.
Remove from oven and turn squash cut-side up.
To make filling, combine sausage with remaining ingredients, mixing well.
Spoon into squash centers.
Again, add a little water to pan and return to oven.
Reduce temperature to 350°; bake for an additional 30 minutes or until tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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4.34231
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2868 Calories from Fat 1181

% Daily Value*

Total Fat 132 g203.5%

Saturated Fat 51 g255%

Trans Fat 0 g

Cholesterol 436.9 mg145.6%

Sodium 5380.9 mg224.2%

Total Carbohydrates 364 g121.5%

Dietary Fiber 48.8 g195.3%

Sugars 51.7 g

Protein 101 g201.6%

Vitamin A 223% Vitamin C 438.9%

Calcium 115.1% Iron 136.1%

*Based on a 2000 Calorie diet

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Stuffed Acorn Squash Recipe