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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.5
  • Total Fat: 7.3 g
  • Cholesterol: 25.0 mg
  • Sodium: 731.9 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 11.7 g

View full nutritional breakdown of Butternut squash stuffed with sausage, pine nuts, and onions calories by ingredient
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Butternut squash stuffed with sausage, pine nuts, and onions

Submitted by: BIGOLEDIVA

Introduction

This makes four HUGE servings. It's comfort food at it's best! Also the sodium is actually only about 500mg because I used low sodium better then bullion and all the trackers had was the regular kind. This makes four HUGE servings. It's comfort food at it's best! Also the sodium is actually only about 500mg because I used low sodium better then bullion and all the trackers had was the regular kind.
Number of Servings: 4

Ingredients

    4 Jenny-o Turkey breakfast patties( 2 pattys =1 serving)
    1 shallot- minced fine
    1 small red onion- minced( about 1 cup)
    1/2 cup quinoa
    3 large white mushroom- sliced
    2 Tbls pine nuts
    1 plum or roma tomato- diced small
    2 cups water
    1 Tbls better then bullion chicken flavor( use low sodium)
    1/2 teas cinnamon
    2 Tbls sugar free syrup
    1 Tbls low sodium soy sauce
    two 1 lb butternut squash( look for shorter rounder ones)

Directions

SLice squash in half lengthwise- place cut side down in a 9x13 casserole dish- add 1/2 inch water and bake at 350 for 45 minutes until soft.

meanwhile brown sausage in large pot with lid- breaking up sausage into small bits.

When brown add onion, shallot,mushrooms, tomato and quinoa- cook until onion is translucent and quinoa is golden brown. ( about 10 minutes- stirring constantly for even browning.) add pine nuts in last 5 minutes.

When nuts and quinoa are golden- add remaining indredients and boil until the rings appear on quinoa and the liquid is level with the top of the ingredients. ( you can add a few tbls water if you need to cook quinoa longer for rings to appear. )

Lower heat to simmer, cover and let cook 20 minutes until liquid is absorbed. Mound into squash halves and serve.

Like I said it makes 4 HUGE servings! I serve with hot french bread and sauteed spinach on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user BIGOLEDIVA.






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