Apple Sausage-Stuffed Squash

Apple Sausage-Stuffed Squash is a main course that serves 2. For $2.07 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 38g of fat, and a total of 546 calories. 67 people have tried and liked this recipe. This recipe from Taste of Home requires acorn squash, bulk pork sausage, tart apple, and salt. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Apple and Sausage Stuffed Acorn Squash, Repeat: Sausage and Apple-Stuffed Acorn Squash, and Sausage, Sage and Apple-Stuffed Acorn Squash.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture. Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings. Originally published as Sausage-Stuffed Squash in Taste of HomeOctober/November 2006, p19 Nutritional Facts 1 serving (1 each) equals 452 calories, 28 g fat (13 g saturated fat), 169 mg cholesterol, 800 mg sodium, 35 g carbohydrate, 5 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cut squash in half; remove seeds.

2. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.

3. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink.

4. Add apple; cook and stir for 3 minutes.

5. Drain.

6. In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.

7. Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture.

8. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Information:

covered percent of daily need