Baked Acorn Squash with Apple and Sausage Stuffing
 
Prep time
Cook time
Total time
 
A sweet and savory baked acorn squash stuffed with an apple and chicken sausage stuffing.
Serves: 2 acorn squash halves
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
Nutrition Information
Serving size: ½ squash
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/10/30/baked-acorn-squash-with-apple-and-sausage-stuffing/