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Quick Sausage-Stuffed Squash

Acorn squash with its dark green skin and orange interior makes a cheery bowl for this creamy sausage dish. As a twist, try maple-flavored sausage. —Mary Magner, Cedar Rapids, Iowa
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 medium acorn squash
  • 1 pound bulk pork sausage
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1/3 cup sour cream
  • Freshly ground pepper

Directions

  • Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash so it sits flat. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender.
  • Meanwhile, in a large skillet, cook sausage, onion and celery over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Remove pan from heat; drain. Stir in sour cream.
  • Turn squash cut side up. Spoon sausage mixture into centers of squash. Microwave, covered, 1-2 minutes or until heated through. Sprinkle with pepper.
Nutrition Facts
1 filled squash half: 371 calories, 25g fat (10g saturated fat), 54mg cholesterol, 496mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 11g protein.

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