Turkey Sasuage-Stuffed Acorn Squash

 

 

 

Ingredients:

Servings:

4

• 2 acorn squash, halved and seeded
• 1 cup cherry tomatoes, halved
• 1 lb turkey sasauge  
• 1/2 lb sliced fresh mushrooms 
• 1 small onion, finely chopped
• 4 ounces mushrooms, chopped
• 1 med apple, cored and chopped (macintosh)
• 2 tsp. caraway seed
• 2 tsp. fennel seed
• 1/2 teaspoon dried sage
•  3 cups fresh baby spinach
• 1Tbsp. minced fresh thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper 
• 8 oz. of mozzarella cheese, chopped  
• 1Tbsp. red wine vinegar

 

 

 

 DIRECTIONS:

1.  Preheat oven to 400 degrees. Cut squash in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.
2. Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes, breaking sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.
3. Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sasuage mixture. Spoon into squash. Bake 5-10minutes or until squash is easily pierced with a fork.

Per Serving: 302 Calories, 10g fat, 42 g carbs, 7g fiber, 15g protein