Sausage Stuffed Acorn Squash
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
396 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Sausage Stuffed Acorn Squash
Report
Take advantage of this nutritious and delicious acorn squash by stuffing it with tasty sausage, eggplant, and tomatoes.
Share:
Ingredients
- 2 acorn squash
- 1 large onion (diced)
- 4 cloves garlic (grated)
- 2 tablespoons dried basil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 16 ounces Italian sausage (sweet or hot)
- ½ cup white wine (optional to deglaze)
- 4 cups eggplant (diced)
- 32 ounces diced tomatoes
- salt and pepper to taste
- ½ cup grated parmigiano-reggiano
- 2 teaspoons extra virgin olive oil
Add to Shopping List
Instructions
- Slice squash horizontally to form two cups. Cut off bottom of each "cup" to create a flat surface. Scoop out seeds and discard.
- Place squash pieces in a glass container with ½ inch of water, face down, and microwave until tender – about 6-8 minutes.
- Meanwhile, saute onion with non-stick spray in a large, deep saute pan over medium high heat for 5-6 minutes or until soft. Add garlic, basil, thyme and rosemary and cook for additional 60 seconds.
- Remove Italian sausage from casing and add to pan. Use a wooden spoon or potato masher to break up sausage into bite sized pieces. Brown sausage for 4-5 minutes, continually breaking it up with spoon.
- This is optional, but If you have a little dry white wine on hand, add to the pan to deglaze the browned bits from the bottom. Skip if you don't have (or use chicken broth.)
- Add eggplant and tomatoes plus a pinch of salt and pepper to release juices. Bring to a simmer and continue cooking until juices cook down, about 8-10 minutes.
- Meanwhile, turn oven to broil and place squash cups in a glass baking dish. Stuff both cups with equal parts sausage stuffing. Feel free to overfill!
- Top each squash with equal parts Parmigiano-Reggiano and a drizzle of olive oil. Broil for 2 minutes or until cheese is browned.
Notes
- Excellent source of Vitamin A, C and Calcium. Great source of Iron.
Nutrition Information
Show Details
Serving
1half of squash
Calories
396kcal
(20%)
Carbohydrates
44.3g
(15%)
Protein
26g
(52%)
Fat
15.9g
(24%)
Saturated Fat
4.8g
(24%)
Cholesterol
79mg
(26%)
Sodium
1090mg
(45%)
Fiber
11.4g
(46%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1half of squash | |
| Calories | 396kcal | 20% |
| Carbohydrates | 44.3g | 15% |
| Protein | 26g | 52% |
| Fat | 15.9g | 24% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 79mg | 26% |
| Sodium | 1090mg | 45% |
| Fiber | 11.4g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
