Stuffed Acorn Squash

Stuffed Acorn Squash
Summary

Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.

  • Prep time
    20 min
  • Servings
    8 Servings
  • Serving size
    1/4 squash
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/4 squash
  • Amount per serving Calories 150

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 20mg
  • Sodium 280mg
  • Total Carbohydrate 21g
    • Dietary Fiber 5g
  • Protein 6g
Ingredients

Ingredients

  • kale (stemmed and chopped)
    8 oz
  • apple chicken sausage (3-ounce links, cooked and diced)
    2
  • cremini (baby bella) mushrooms (sliced)
    8 oz
  • nonstick cooking spray
    1
  • olive oil
    1 tbsp
  • medium acorn squash ((about 1 1/4 pounds each) halved widthwise and seeded)
    2
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup
  • cornbread stuffing (dried)
    1 cup
Directions

Directions

  1. Preheat oven to 375 degrees.

  2. Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.

  3. While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.

  4. Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.

  5. Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.

  6. Cut each squash in half and serve.

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