Sausage-Stuffed Cheesy Acorn Squash recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 2 acorn squash, halved lengthwise and seeded 1 pound bulk pork sausage 2 tablespoons butter 1 cup diced celery 1 cup finely chopped onion 1 cup chopped fresh mushrooms 1 teaspoon chopped fresh parsley ⅛ teaspoon salt 1 pinch ground black pepper ½ cup shredded Cheddar-Jack cheese, divided aluminum foil
Nutrition Info
- 1064.5 caloriescarbohydrate: 65.2 gcholesterol: 195.1 mgfat: 72 gfiber: 10.3 gprotein: 45.6 gsaturatedFat: 31.4 gservingSize: -sodium: 2525.8 mgsugar: 16.3 gtransFat: : -unsaturatedFat: : -
Directions Sausage-Stuffed Cheesy Acorn Squash
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Slice a small piece off the rounded side of each acorn half so it will sit evenly, place on the prepared baking sheet, flesh-sides up.
Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).
Meanwhile, cook sausage in a nonstick skillet over medium heat until until browned and just done, about 5 minutes. Transfer sausage to a bowl and keep warm. Drain and discard grease from skillet. Melt butter in the skillet, then add celery and onion. Saute until onions are soft and transparent, about 5 minutes. Stir in mushrooms and cook until softened, 2 to 3 minutes. Add parsley, salt, and pepper.
Stir sausage into the mushroom-onion mixture. Turn off heat and mix in 1/4 cup Cheddar-Jack cheese. Divide mixture evenly amongst the 4 squash halves and sprinkle with remaining Cheddar-Jack cheese. Cover the baking dish with foil.
Bake in the preheated oven until cheese is melted, about 15 minutes.