Stuffed Acorn Squash
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Stuffed Acorn Squash
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This Stuffed Acorn Squash recipe is a quick and easy Fall dinner of roasted acorn squash stuffed with pork sausage, herbs, and stuffing mix.
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Ingredients
- 3 acorn squash , cut in half through the stem and cleaned
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 pound pork sausage
- 1 yellow onion , diced
- 1 cup chicken broth
- 1 large egg
- 4 cups dried stuffing mix
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Instructions
- Preheat oven to 400 degrees.
- Brush the acorn squash halves with olive oil and season with salt and pepper.
- Place the acorn squash cut side down and roast for 30 minutes.
- Remove from the oven, turn the acorn squash cut side up. Set aside.
- Add the pork sausage, onion, and salt to a large skillet on high heat.
- Cook, breaking it apart into chunks as you cook it, until browned about 3-4 minutes.
- Whisk the chicken broth and egg in a bowl, then add it to the skillet.
- Add in the stuffing mix, stirring until moistened.
- Scoop the mixture into the acorn squash halves.
- Cook, uncovered for 30 minutes or until the stuffing tops are crispy.
Nutrition Information
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Calories
988kcal
(49%)
Carbohydrates
145g
(48%)
Protein
32g
(64%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
0.2g
Cholesterol
88mg
(29%)
Sodium
3443mg
(143%)
Potassium
1371mg
(39%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
898IU
(18%)
Vitamin C
26mg
(29%)
Calcium
243mg
(24%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 988 kcal
% Daily Value*
| Calories | 988kcal | 49% |
| Carbohydrates | 145g | 48% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 3443mg | 143% |
| Potassium | 1371mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 243mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
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