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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.2
  • Total Fat: 7.5 g
  • Cholesterol: 43.8 mg
  • Sodium: 1,279.3 mg
  • Total Carbs: 62.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 17.5 g

View full nutritional breakdown of Savory Stuffed Acorn Squash calories by ingredient
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Savory Stuffed Acorn Squash

Submitted by: ISIS73

Introduction

Filling, wholesome, and deceptively elegant looking--these stuffed squash are a meal in themselves. Even my kids loved them! Filling, wholesome, and deceptively elegant looking--these stuffed squash are a meal in themselves. Even my kids loved them!
Number of Servings: 8

Ingredients

    8 large acorn squash (1 per person, large enough to fill)
    1 package Uncle Ben's Long Grain & Wild Rice (discard seasoning packet)
    1 package Jennie-O Sweet Italian Turkey Sausages (5 total)
    1 48-oz box of fat free chicken broth
    1 medium onion
    4-5 cloves garlic
    2 tsp poultry seasoning
    4 cups of finely chopped fresh spinach

Directions

Preheat oven to 425. Place acorn squash upside down (they sit better this way) and cut bottom off as a cap. Scoop out seeds. Pour a couple of tablespoons of chicken broth in each, replace cap and set on baking sheet. Cook one hour or until done.

While the squash are cooking, cook the rice in 2 1/4 cups of chicken broth per the directions.

Now that you have the rice cooking, remove sausage from casings, cook over medium heat in a large covered skillet. When done, remove from heat and set aside. (Do not drain off liquid)

Chop the onion, mince the garlic (or use a garlic press) and finely dice the spinach. Add the cooked rice to the skillet with the sausage, along with the onion, garlic, spinach, 2 tsp poultry seasoning and 2 cups of chicken broth. Bring to a boil, then reduce heat and simmer gently for 10 minutes or until the onion is transparent.

Remove cooked squash from oven, remove individual caps and carefully empty out the broth from each squash. Fill each squash with filling, recap and serve. Enjoy!

Makes 8 servings. (Or 4, with enough filling to freeze and save for a second dinner.)

Number of Servings: 8

Recipe submitted by SparkPeople user ISIS73.






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