Stuffed Acorn Squash
Yield: 2 servings
- 1 acorn squash, halved and seeded
- 1 tablespoon light butter, melted
- 1 garlic clove, minced
- ¼ teaspoon rubbed (or ground) sage, divided
- 4 oz turkey or chicken sausage, removed from casing
- ¼ cup chopped onion
- ½ a celery rib, finely chopped
- 2 oz mushrooms, chopped
- ½ cup peeled and chopped apple
- 1/3 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
- 1 large egg white, beaten
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and place the squash halves cut side up on the baking sheet. In a small dish, combine the melted butter, minced garlic and 1/8 teaspoon of the rubbed sage. Using a silicone pastry brush, brush the butter mixture onto the inside and outside of each squash half. Roast in the oven for 50-60 minutes until tender.
- Bring a large skillet over medium heat and add the sausage. Cook, breaking up with a spoon, until meat is cooked through. Remove meat to a mixing bowl and place the pan back on the burner. Add the onion, celery and mushrooms to the skillet and cook for about 3 minutes. Add the apples and cook for an additional 2 minutes. Turn off the burner and add the onion mixture to the sausage in the mixing bowl. Add the remaining 1/8 teaspoon of sage, the panko crumbs and the Parmesan cheese. Season with salt & pepper to taste. Add the egg white and stir until well combined.
- When the squash halves are finished roasting, evenly pile the sausage stuffing into the two halves. Return to the oven and cook for an additional 18-20 minutes.
292 calories, 39 g carbs, 5 g sugars, 9 g fat, 3 g saturated fat, 16 g protein, 67 g fiber