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Sausage Stuffed Acorn Squash

Western.Chefs's picture
  Acorn squash 3 Pound, halved lengthwise and seeded (2 Pieces, 1 1/2 Pound Each)
  Olive oil 2 Teaspoon
  Yellow onion 1 Large, chopped to make 1 cup
  Granny smith apple 1 Large, peeled, cored, and diced to make 1 cup
  Cold water 1⁄4 Cup (4 tbs)
  Bulk pork sausage 6 Ounce, crumbled
  Chopped rosemary leaves/1 teaspoon dried rosemary leaves 1 Tablespoon (Use Fresh)
  Black pepper 1⁄4 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
  Fresh whole wheat bread crumbs 1 1⁄2 Cup (24 tbs) (Use 3 Slices)
  1% low fat milk 1⁄4 Cup (4 tbs)

1. Preheat the oven to 425°F. In a baking pan large enough to hold the squash in a single layer, place the squash cut-side-down. Pour in enough boiling water to come about 1 inch up the sides of the squash. Bake, uncovered, for 30 minutes or just until tender, then drain.
2. Meanwhile, in a 12-inch nonstick skillet, heat the oil over moderately high heat and saute the onion for 5 minutes. Add the apple and water; cook, uncovered, 5 minutes longer or until tender.
3. Stir in the sausage, rosemary, and pepper and saute for 5 minutes or until the sausage is no longer pink. Remove from the heat and stir in the parsley, bread crumbs, and milk.
4. Using a spatula, carefully turn the squash cut-side-up in the baking pan and fill each half with 1/4 of the sausage mixture. Bake for 20 minutes or until heated through. Serve.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Cook Time: 
70 Minutes

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