This sausage-stuffed acorn squash was a favorite in my family when I was growing up. Now that I’m married, it’s one of my husband’s favorite dishes. We call it “squasage”. It’s a great way to use up that abundant, reasonably priced, tasty fall squash.
Ingredients
- 2 acorn squash, halved and seeded
- 1 pound ground sausage
- 1 cup chopped celery
- ½ cup chopped mushrooms
- ¼ cup chopped onion
- 1 large egg, beaten
- ½ cup sour cream
- ½ cup grated Parmesan cheese
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Step 2
Place squash halves, cut-side down, onto the prepared baking sheet.
Step 3
Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
Step 4
Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
Step 5
Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
Step 6
Return to the oven and bake until filling is cooked through, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 523 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat14g | 72% |
Cholesterol133mg | 44% |
Sodium1232mg | 54% |
Total Carbohydrate31g | 11% |
Dietary Fiber5g | 16% |
Total Sugars7g | |
Protein24g | |
Vitamin C31mg | 157% |
Calcium274mg | 21% |
Iron3mg | 18% |
Potassium1355mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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