Tasty Tuesday: Sausage-Stuffed Acorn Squash

What says fall more than having squash for dinner? I grew up eating all the varieties of squash. However,  it was typically brown sugar, butter, and baked in the oven. I found this recipe a few years ago while trying to find more recipes to use squash. It was a winner with my husband and I. However, my kids are not quite fans of it yet. I am still working on them.

Sausage-Stuffed Acorn Squash from Taste of Home

Ingredients

• 2 medium acorn squash

• 1 pound bulk spicy pork sausage

• 1/2 cup chopped onion

• 1 egg

• 2 tablespoons milk

• 1 cup fresh baby spinach, finely chopped

• 1-1/2 cups soft bread crumbs

• 1/2 cup dried cranberries

Nutritional Facts

1 serving (1 each) equals 485 calories, 23 g fat (8 g saturated fat), 133 mg cholesterol, 843 mg sodium, 49 g carbohydrate, 5 g fiber, 25 g protein.

Directions

1. Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until a thermometer reads 160°. Yield: 4 servings.