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Stuffed Acorn Squash
20 min prep time
45 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Stuffed Acorn Squash
Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.
20 min prep time
45 min cook time
8servings
1/4 squash
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Step-By-Step Instructions:
- Preheat oven to 375 degrees.
- Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.
- While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.
- Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
- Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.
- Cut each squash in half and serve.
Nutrition facts
8 Servings
-
Serving Size
1/4 squash
- Amount per serving Calories 150
-
Total Fat
5g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 260mg
-
Total Carbohydrate
21g
- Dietary Fiber 5g
- Total Sugars 5g
- Protein 6g
- Potassium 570mg
- Phosphorous 130mg
Ingredients
nonstick cooking spray
1
medium acorn squash (halved widthwise and seeded)
2 (about 1 1/4 pounds each)
olive oil
1 tbsp
cremini (baby bella) mushrooms (sliced)
8 oz
fully cooked apple chicken sausage (diced)
2 (3-oz) links
kale (stemmed and chopped)
8 oz
salt (optional)
1/2 tsp
black pepper
1/2 tsp
low sodium chicken broth (fat-free, reduced sodium)
1/2 cup
cornbread stuffing (dried)
1 cup
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