Recipe: Stuffed Acorn Squash
Want a fun new recipe for your Thanksgiving spread? Try stuffed squash instead of stuffing to watch your carbohydrates and still get lots of flavor!
Serves:
8Prep Time:
20 minutesCook Time:
50-60 minutesINGREDIENTS
- 2 medium acorn squash (about 1 1/4 pounds each), halved width-wise and seeded cooking spray
- 1 tablespoon Olive Oil
- 8 ounces Cremini mushrooms, sliced
- 2 3-ounce links apple chicken sausage, cooked and diced
- 8 ounces kale, stemmed and chopped
- 1/2 teaspoons salt (optional)
- 1/2 teaspoons ground black pepper
- 1/2 cup fat-free, reduced sodium chicken broth
- 1 cup dried cornbread stuffing
- Optional: Top with dried cranberries
DIRECTIONS
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Preheat oven to 375 degrees.
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Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.
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While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.
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Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
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Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with ¼ of the mushroom mixture then return to the oven. Bake for 15 minutes.
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Cut each squash in half and serve.
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Optional: Sub spinach, collards or Brussels sprouts for kale
NUTRITIONAL INFORMATION
Per Serving (1/2 sweet potato)
Calories: 150, Total Fat 5g, Cholesterol 20mg, Sodium: 280mg, Total Carbohydrate: 21g, Dietary Fiber 5g, Protein: 6g
Recipe from the American Diabetes Association at diabetes.org.