Just a few ingredients make a savory and hearty meal!
Light Sausage-Stuffed Acorn Squash
- Prep Time 20 min
- Total 45 min
- Servings 4
- Ingredients 9
Ingredients
- 2 medium acorn squash (about 2 1/2 lb)
- 1/2 lb bulk turkey sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1/2 cup thinly sliced celery
- 1 can (4 oz) mushroom pieces and stems, drained
- 1/2 cup fat-free sour cream
- 1/2 teaspoon yellow mustard
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
Instructions
-
Step1Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
-
Step2Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
-
Step3Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.
Nutrition
290
Calories
7g
Total Fat
19g
Protein
38g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 610mg
- 26%
- Potassium
- 1190mg
- 34%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 10g
- 41%
- Sugars
- 6g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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