Stuffed Acorn Squash
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 268.7
- Total Fat: 9.4 g
- Cholesterol: 21.5 mg
- Sodium: 811.3 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.8 g
- Protein: 8.6 g
View full nutritional breakdown of Stuffed Acorn Squash calories by ingredient
Introduction
Delicious way to get whole grains and veggies in your diet Delicious way to get whole grains and veggies in your dietNumber of Servings: 2
Ingredients
-
1 acorn squash
2oz italian sausage, casing removed
1/4 dry quick cooking bulgar wheat
1/2tsp garlic salt
1/2 red bell pepper diced
Hot sauce (optional) to taste
1T sugar free syrup.
Directions
Makes 2 servings
Cover the bulgar with boiling water and cover with plastic wrap for 10-15 minutes
Cut squash in half and prick outer rind with a fork (cut the stem end slightly to make and even surface)
Place flesh side down in a microwave safe dish and cover with plastic wrap and microwave for 4-7 minutes (check after 4 minutes it should give to light pressure)
Brown sausage then add peppers, garlic salt, and hot sauce to taste and cook for an additional 5 minutes.
Add the sausage mixture to the drained bulgar.
Brush the syrup over the inside of the cooked squash.
Evenly divide the sausage mixture between the two halves and bake at 350 for 10 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user NPILBEAM.
Cover the bulgar with boiling water and cover with plastic wrap for 10-15 minutes
Cut squash in half and prick outer rind with a fork (cut the stem end slightly to make and even surface)
Place flesh side down in a microwave safe dish and cover with plastic wrap and microwave for 4-7 minutes (check after 4 minutes it should give to light pressure)
Brown sausage then add peppers, garlic salt, and hot sauce to taste and cook for an additional 5 minutes.
Add the sausage mixture to the drained bulgar.
Brush the syrup over the inside of the cooked squash.
Evenly divide the sausage mixture between the two halves and bake at 350 for 10 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user NPILBEAM.