Acorn Squash with Sausage Recipe
🕒 Total Time: 30 minutes
🥘 Yield: 4 servings
Description:
I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.
Ingredients:
- 2 acorn squash
- 2 tablespoons canola oil
- 1/2 onion, diced
- 1 cup fresh mushrooms, sliced
- 1/4 red bell pepper, diced
- 1 garlic clove, minced
- 1 pound pork sausage, crumbled
- 1 cup bread cubes
- Black pepper to taste
- 1/4 cup parmesan cheese, grated
Instructions:
| Step | Description |
|---|---|
| 1 | Put squash halves, cut side down, in microwave-safe dish. |
| 2 | Add 1/4 inch water. |
| 3 | Cover with plastic wrap. |
| 4 | Cook on high for 15-20 minutes or until tender when pierced with fork. (Or bake in 350°F oven for 50-60 minutes.) |
| 5 | In large skillet, heat canola oil over medium heat. |
| 6 | Add onion and mushrooms. Cook 5 minutes. |
| 7 | Add bell pepper and garlic. Cook 1 minute. |
| 8 | Remove from skillet with slotted spoon. Drain on paper towels. Discard drippings. |
| 9 | In same skillet, brown and crumble sausage over medium-high heat. Drain. |
| 10 | Add onion mixture and bread cubes. Season with pepper to taste. |
| 11 | Reduce heat to medium. Cook 3 minutes, stirring occasionally. |
| 12 | Remove squash from microwave, carefully removing plastic wrap. |
| 13 | Turn squash cut sides up. |
| 14 | Spoon 1/4 of sausage mixture into each squash half. |
| 15 | Top with parmesan. |
| 16 | Serve immediately. |
Nutritional Information (per serving):
- Calories: 362.4
- Fat: 18g
- Saturated Fat: 4.8g
- Cholesterol: 61.6mg
- Sodium: 1114.8mg
- Carbohydrates: 33g
- Fiber: 4.9g
- Sugar: 4.9g
- Protein: 20.8g
Recipe Notes:
- Feel free to adjust the seasoning according to your taste preferences.
- This recipe is suitable for those looking for a low-cholesterol and healthy meal option.
- Ensure the squash is tender before serving for the best texture.
