Stuffed Acorn Squash
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.
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- Prep time
- 20 min
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- Cook time
- 45 min
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- Servings
- 8 Servings
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- Serving size
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1/4 squash
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
medium acorn squash (halved widthwise and seeded)
- 2 (about 1 1/4 pounds each)
- 2 (about 1 1/4 pounds each)
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olive oil
- 1 tbsp
- 1 tbsp
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cremini (baby bella) mushrooms (sliced)
- 8 oz
- 227 g
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fully cooked apple chicken sausage (diced)
- 2 (3-oz) links
- 2 (3-oz) links
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kale (stemmed and chopped)
- 8 oz
- 227 g
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salt (optional)
- 1/2 tsp
- 1/2 tsp
-
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black pepper
- 1/2 tsp
- 1/2 tsp
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low sodium chicken broth (fat-free, reduced sodium)
- 1/2 cup
- 1/2 cup
-
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cornbread stuffing (dried)
- 1 cup
- 1 cup
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Directions
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Preheat oven to 375 degrees.
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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.
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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.
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Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
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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.
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Cut each squash in half and serve.