Sausage Stuffed Acorn Squash
Savory Sausage Stuffed Acorn Squash with apples, dried cranberries and Parmesan cheese is an easy, low carb dinner that's perfect for fall!
Servings: 6
Cost: $10
Ingredients
- 3 acorn squash cut in half
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- ½ cup diced onion 1 small or 1/2 large
- 1 pound ground sausage Italian or breakfast
- 2 medium apples cored and diced - Granny Smith work well
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ½ cup dried cranberries
- ½ cup grated Parmesan cheese plus more for topping
Instructions
- Rinse squash, cut in half, and scoop out seeds. Cut a small piece off the bottom, if necessary, so that squash doesn't wobble
- Place on microwave-safe plate, and cook for 5 to 10 minutes, or until able to pierce with fork. When done, place cut side up on baking sheet, and preheat oven to 400 degrees
- Meanwhile, sauté onions in olive oil in a large skillet until translucent. Add diced apples, season with sea salt, garlic powder, pepper and cinnamon, and cook until no longer pink and apples are soft
- Stir in dried cranberries and Parmesan cheese, and cook until cheese is melted
- Remove from heat. Brush squash with melted butter, and season with a pinch of salt and pepper, if desired. Fill cavities with stuffing
- Bake for 20 minutes or until squash is fork tender and stuffing tops are golden brown. If stuffing starts to get too brown, cover loosely with foil until squash is done. Top with more shredded Parmesan, if desired before serving
Notes
You can also bake the squash, cut sides down until slightly soft if you don't want to use the microwave.
At 375 degrees, cook for 30 minutes or until fork tender
Nutrition
Calories: 341kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 765mg | Potassium: 762mg | Fiber: 4g | Sugar: 10g | Vitamin A: 758IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 2mg