Sausage Stuffed Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe was adapted from a 1970's issue of Southern Living. The sausage and squash and parmesan cheese blend together to create a wonderful flavor. I use non-fat sour cream and a lowfat sausage to cut some calories. I usually serve this with a side dish of pasta, truly a good fall dinner and a family favorite. Ingredients:
2 acorn squash, half & remove seeds |
1 lb sausage |
1/2 onion, diced |
1 stalk celery, diced |
4 -5 medium mushrooms, diced |
8 ounces sour cream |
1/2 cup parmesan cheese |
1 egg |
Directions:
1. Preheat oven to 350.
2. Cut squash in halves, remove seeds, place cut side down in 13 x 9 baking dish filled with 1 inch or so of water,bake until squash is tender, about 40 minutes. The squash can also be microwaved until tender,approx 15 minutes.
3. While squash is baking, crumble sausage along with onions,celery, and mushrooms and fry until sausage is browned.
4. Drain fat.
5. Mix together egg, sour cream and parmesan cheese, stir together with sausage mixture.
6. Scoop mixture into acorn halves, place back in oven, bake 20 minutes.
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