Turkey Sausage & Sage-Stuffed Acorn Squash
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 255.2
- Total Fat: 9.0 g
- Cholesterol: 47.5 mg
- Sodium: 50.6 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 4.3 g
- Protein: 15.4 g
View full nutritional breakdown of Turkey Sausage & Sage-Stuffed Acorn Squash calories by ingredient
Introduction
Original recipe calls for fresh sage and parsley leaves. I didn't have any, so I substituted ground. Original recipe calls for fresh sage and parsley leaves. I didn't have any, so I substituted ground.Number of Servings: 8
Ingredients
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4 small acorn squash
salt and pepper
2 Tbsp olive oil
1 large onion, finely chopped
1 lb lean ground Italian turkey sausage
1/2 c dried cranberries
1/2 cup fresh sage leaves (thinly sliced), or 1T ground
1/2 c fresh parsley or 1/4 dried parsley flakes
Grated Parmesan (for serving)
Tips
Original recipe published in Woman's Day Nov. 2014 and used pork sausage (324 cal per serving). I substituted the Turkey Sausage to reduce calories. Enjoy!
Directions
1-Cut the squash in half; scoop out and discard the insides. Season the cut sides with 1/2 tsp salt and 1/4 tsp pepper and arrange four of the squash halves cut side down on a flat microwave-safe plate or baking dish. Microwave on high until tender, 8-10 minutes, then transfer the cooked squash to a baking sheet and repeat with remaining squash.
2- Meanwhile, heat the oil in a large skillet over medium heat. Ass the onion, season with 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6-8 minutes.
3- Add the turkey sausage and cranberries and cook, breaking up the sausage with a spoon, until cooked through and beginning to brown, 6 to 7 minutes. Stir in sage and parsley and cook for 1 minute.
4- Divide the sausage mixture among the squash halves, sprinkle with Parmesan, if desired, and serve warm.
Serving Size: 8 servings (1/2 stuffed acorn squash per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user ROSEMARY612.
2- Meanwhile, heat the oil in a large skillet over medium heat. Ass the onion, season with 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6-8 minutes.
3- Add the turkey sausage and cranberries and cook, breaking up the sausage with a spoon, until cooked through and beginning to brown, 6 to 7 minutes. Stir in sage and parsley and cook for 1 minute.
4- Divide the sausage mixture among the squash halves, sprinkle with Parmesan, if desired, and serve warm.
Serving Size: 8 servings (1/2 stuffed acorn squash per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user ROSEMARY612.
