Recipe courtesy of Ree Drummond
Sausage and Mushroom Stuffed Acorn Squash
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- Level: Easy
- Total: 1 hr 25 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 682
- Total Fat
- 50 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 116 mg
- Sodium
- 1107 mg
This is an economical, all-in-one meal that requires no side dishes. Breakfast sausage comes in several flavors, as well as plain, and Ree has opted for the sage flavored variety in this instance. However, as with many of her dishes, you can swap in your favorite ingredients to suit your tastes.
- Level: Easy
- Total: 1 hr 25 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 682
- Total Fat
- 50 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 116 mg
- Sodium
- 1107 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Oil the squash halves with 2 tablespoons oil and sprinkle with salt and pepper, then place them cut side up on a rimmed baking dish. Cook until the squash is fork-tender, about 30 minutes.
- Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat, then add the sausage and cook, crumbling it as it cooks, 8 to 10 minutes. Remove to a bowl. Add the mushrooms, onions, garlic and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 minutes. Add the chard and season with a pinch of salt and pepper, then stir well. Transfer to the bowl with the sausage. Add the grains, cheese and parsley, then stir to combine.
- Remove the squash from the oven, then divide the filling mixture among the squash halves. Return them to the oven and bake for an additional 10 minutes.
- Serve garnished with parsley.
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