Baked Acorn Squash with Apple and Sausage Stuffing

Hi Everyone,

Oh boy, oh boy!!  I have been craving Acorn Squash like crazy lately and I was in need to make a stuffed one.  I wasn’t sure what kind to make, and then I remember the ugly yellow photos of a squash dish that I made my 2nd month of blogging.  Talk about ugly photos!  Not only were my photos yucky, but the directions I gave were horrible!!  What was I thinking?  I thought that this would be a perfect opportunity to retake and remake my squash dish, and make it even better.  Want to see the yucky photos from 2 years ago?  You can go here!  Here is the new photo.  A little better, I’m getting there!

This stuffed acorn squash tastes like Thanksgiving! It’s sweet from the acorn squash and savory from the stuffing. Oh my gosh, I am in love with this simple dish! It’s made with jalapeno chicken sausage that I got from Trader Joe’s, apples, celery, onions, fresh sage and whole wheat bread. It’s so good!  You could also use Sweet Italian Chicken Sausage that Trader Joe’s carries.    That is also perfect in this recipe!

One of the key changes that I made to this recipe is cutting up all of the vegetables and bread to small bite size pieces. That way you get a taste of everything in every bite. I also omitted the Parmesan Cheese and added crumbled goat cheese, which gave it a nice creamy texture. If you like stuffing and squash you will love this dish!!!  Awesome dish for bread lovers and me!

To make the squash, I went the quick route. I cut it in half, seeded it and placed it face side down in a baking dish filled with water. Covered it and microwaved it for 8 minutes. It was perfectly cooked. While it cooled I made my simple dressing in the skillet. Once the stuffing mixture was done, the squash was cool enough to scoop out into a bowl. I added my stuffing mixture to it and re-stuffed the squash, baked it for 20 minutes.  Baking it gave a slight crunch on the top and made it moist in the center.  The whole thing took about 35 minutes to make. Well worth the time. This makes a very filling dinner. Since I am the only one in the house that would eat it, I saved the other half for lunch. Makes for a great 200 calorie lunch!!

Baked Acorn Squash with Apple and Sausage Stuffing

Nutrition Information

• Serves: 2 acorn squash halves

• Serving size: ½ squash

Prep time:  10 mins

Cook time:  38 mins

Total time:  48 mins

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A sweet and savory baked acorn squash stuffed with an apple and chicken sausage stuffing.

Ingredients

• 1 small acorn squash (1 lbs.)
• 1 chicken sausage link; diced small (I used Trader Joe's Jalapeno Chicken Sausage)
• 1 tsp. olive oil
• 3 Tbsp. onion, diced small
• ¼ cup celery, diced small
• 3 sage leaves, sliced
• ¼ cup apple, peeled, diced
• 2 Tbsp. apple cider (broth or apple juice will work)
• 1 slice whole wheat bread, cubed into small pieces( I used Sara Lee 45 calorie bread)
• ½ oz. goat cheese

Instructions

1. Cut my squash in half, scoop out the seeds, placed upside down in a microwave safe dish, add ¼ cup water and cover with lid or plastic wrap. Baked for 4 minutes in the micorwave, turn the dish around and bake for another 4 minutes. Prick with a fork, if it is easy to do, it’s done. 8 minutes total seems to work great!
2. Preheat oven to 400 degrees.
3. While the acorn squash is cooling, in a small skillet, added olive oil, onion, celery and sage leaves; cook until tender; about 5 minutes. Add chicken sausage to the mixture. When the pan starts to dry, Add 2 tablespoons of Apple Cider and the apple. Cook for about 7 – 10 minutes, just until sausage is cooked and apple is tender. Add bread, and coat until moist.
4. In a small bowl scrape out the acorn squash; be careful not to break through the walls of the squash. Place it in a bowl; add your sausage mixture; stir until combined. Add goat cheese; mix well. Spoon the mixture back into each half of the acorn squash. Place in baking dish, stuffed side up. Add ¼ cup water to the bottom of the dish, Bake uncovered for 20 minutes. Note: I f half way through baking the bottom of the dish is dry, add more water.

Notes

Note: Baking time depends on how big your squash is.

Calories per half: 218, Fat: 7, Cholesterol: 30, Sodium: 294, Potassium: 824, Carbs: 34, Fiber: 6, Sugar: 2, Protein: 10

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I am so happy I re-made this recipe. Not only did it taste dam good, but the pictures really bothered me. I’m not completely happy with these photos, I’m having lighting issues, so I’ll probably re-make in the future for new photos.  I won’t change the recipe because I think it is perfect!! Like I said, if you’re a stuffing fan and an acorn squash fan, you must make this. It’s so easy and the flavors are incredible. It all goes together perfectly!  This would also make  for a great little dish for Thanksgiving.  If you can find tiny acorn squash, you can triple the recipe and serve it as a side dish.  Or, you could make a huge one and share it with your family.  They can just scoop out their servings.  Now I’m thinking that I will make this for Thanksgiving.  Little Jenny and I can share it.

Well my friends, time to sign off.  I am in need of a little baking!

Have a great day!

Toodles,

Jennifer

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