STUFFED ACORN SQUASH WITH SAUSAGE RECIPES

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SAUSAGE-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT



Sausage-Stuffed Acorn Squash Recipe: How to Make It image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

Steps:

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Nutrition Facts : Calories 485 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 843mg sodium, CarbohydrateContent 49g carbohydrate (18g sugars, FiberContent 5g fiber), ProteinContent 25g protein.

SAUSAGE-STUFFED ACORN SQUASH RECIPE | ALLRECIPES



Sausage-Stuffed Acorn Squash Recipe | Allrecipes image

The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home.

Provided by Shyla Lane

Categories     Fruits and Vegetables    Vegetables    Squash    Winter Squash    Acorn Squash

Total Time 1 hours 23 minutes

Prep Time 20 minutes

Cook Time 1 hours 3 minutes

Yield 2 servings

Number Of Ingredients 13

1?½ cups cubed French bread, crusts removed
¼ teaspoon ground cinnamon
¼ teaspoon ground sage
¼ teaspoon sumac powder
¼ teaspoon ground white pepper
¼ teaspoon ground cloves
1 acorn squash, halved and seeded
½ teaspoon olive oil
¾ cup vegetable stock
4 ounces ground sausage
2 tablespoons dried cranberries
2 tablespoons pecans, broken into small pieces
1 teaspoon diced fresh thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
  • Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
  • Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
  • Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
  • Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
  • Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
  • Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
  • Divide bread mixture between the acorn squash halves.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 409.7 calories, CarbohydrateContent 49.8 g, CholesterolContent 32 mg, FatContent 19.5 g, FiberContent 6 g, ProteinContent 13.6 g, SaturatedFatContent 5 g, SodiumContent 779.7 mg, SugarContent 11.4 g

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