These sausage and mushroom stuffed acorn squash will have you dreaming of fall. I also give you a quick tip to easily cut your squash!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 2 acorn squash
- 4 tablespoons Avocado oil
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 1 pound Ground sausage
- 8 ounces, weight Baby Bella mushrooms, quartered
- 1 teaspoon dried thyme
- ¼ cups Grated parmesan
Preparation
Pierce the skin of each acorn squash and microwave on high for 4 minutes. Remove from microwave and let cool. Once cooled, cut the squash in half, cutting between the grooves in the squash. Scrape the seeds and discard them.
Preheat the oven to 400ºF. Brush each squash half with 1 tablespoon of oil and season with salt and pepper. Place the squash flesh side down on a baking sheet and bake for 30 minutes.
While the squash roasts, cook the sausages in a skillet until cooked through. Add quartered mushrooms and dried thyme. Sauté until mushrooms are softened, but not mushy.
Remove the squash from the oven and gently flip them flesh side up. Spoon the sausage and mushroom mixture over each squash half and sprinkle with Parmesan. Return the squash to the oven for 10 minutes or until the cheese has melted.
Nutrition per 1 serving of filling: 621 calories, 53 g fat, 3 g carbohydrates, 1 g fiber, 31 g protein
Nutrition varies for acorn squash due to differences in size. For 1 cup of acorn squash cubes, the nutrition is 56 calories, 14g carbs, 2g fiber.
