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Light Sausage-Stuffed Acorn Squash

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Spoon 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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