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Light Sausage-Stuffed Acorn Squash
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Prep Time:
20 minutes
Total Time:
45 minutes
Simple ingredients create a delicious and satisfying dish!
Ingredients:
  • 2 medium acorn squash (about 2 1/2 lb)
  • 1/2 lb bulk turkey sausage
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup thinly sliced celery
  • 1 can (4 oz) mushroom pieces and stems, drained
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon yellow mustard
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika
Instructions:
  • Preheat the oven to 400° F. Cut the squash in half lengthwise and scoop out the seeds. Arrange the squash halves, cut side down, in a large baking dish. Fill the dish with water until it reaches 1/4 inch in depth. Cover and bake for 30 to 40 minutes until tender, flipping the squash cut side up halfway through baking.
  • In a medium nonstick skillet, sauté sausage, onion, celery, and mushrooms over medium-high heat for 5 to 6 minutes until sausage is cooked through and vegetables are tender. Stir frequently. Then, stir in sour cream and mustard until well combined.
  • Fill squash halves with delicious sausage mixture, then top with a generous sprinkle of cheese and a dash of flavorful paprika.

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