Stuffed Acorn Squash with Sausage and Apples
Cold-weather comfort food! This Sausage Stuffed Acorn Squash with apples, spinach and cranberries is ready in just 30 minutes!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 827 kcal | Sugar | 14 g |
| Carbs | 99 g | Cholesterol | 124 mg |
| Protein | 31 g | Sodium | 2005 mg |
| Fat | 35 g | Fiber | 7 g |
| Sugar | 14 g | ||
| Cholesterol | 124 mg | ||
| Sodium | 2005 mg | ||
| Fiber | 7 g |
Prep Time: 20 min Cook Time: 10 min Total Time: 30 min
Ingredients
2 acorn squash
1 lb. bulk pork sausage (spicy or mild)
¼ cup chopped onion
¼ cup chopped celery
¼ cup peeled, diced apple
1 cup loosely-packed fresh baby spinach leaves, finely chopped
¼ cup dried cranberries
1 ½ cups stuffing mix (I use Pepperidge Farm Herb Stuffing)
1 egg
2 tablespoons milk
Instructions
Preheat oven to 400 degrees F.
Cut the squash in half lengthwise; scoop out seeds. Place the squash in a microwave-safe dish, cut-side down. Cover and microwave on high until tender, 10-12 minutes.
Meanwhile, in a large skillet, cook the sausage, onion, celery and apple until the sausage is no longer pink, about 5-7 minutes. Drain. Remove from heat and stir in the spinach, cranberries and stuffing mix. In a separate bowl, whisk together egg and milk. Add the egg mixture to the sausage mixture and gently toss to combine.
Turn over the squash. Divide the sausage mixture in the cavity of each half of squash. Place the stuffed squash in the oven and bake for about 10 minutes, or until heated through.