Sausage-Stuffed Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 387.8
  • Total Fat: 22.8 g
  • Cholesterol: 43.4 mg
  • Sodium: 652.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.8 g

View full nutritional breakdown of Sausage-Stuffed Squash calories by ingredient
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Number of Servings: 6


    3 small to medium-sized acorn squash
    salt and pepper to taste
    1lb 500g pork sausage, casings removed
    1/2 cup celery
    1/2 cup onion
    1/2 granny smith apple
    1/2 tsp sage
    1 cup shredded cheddar cheese (low fat)
    1/2 cup coarsely chopped pecans


I didn't have pecans so I substituted with walnuts.


Preheat oven to 375

Cut squash in half lengthwise; remove seeds. Season squash with salt and pepper to taste and place cut-side down on foil-lined, greased baking sheet. Bake for 45 minutes or until flesh is tender when pierced with a sharp knife. Remove squash and increase oven temperature to 425

Meanwhile, crumble sausage into a large skillet; add celery, onion, apple and sage. Cook over medium heat until meat is no longer pink and vegetables are softened, about 10 minutes. Remove from heat, stir in half the cheese and all the pecans. Spoon into squash halves.

Sprinkle with remaining cheese. Bake at 425 for 10 minutes until cheese is bubbly and squash is heated through.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user VAMPEYES.

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