4 servings
Ingredients
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 cup fresh baby spinach, finely chopped
1-1/2 cups soft bread crumbs
1/2 cup dried cranberries
Microwave Directions
1. Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until a thermometer reads 160. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Oven Directions
1. Preheat oven to 350°. Cut squash in half; remove and discard seeds. Place squash cut side down on a foil lined pan with sides. Bake 30-40 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Remove squash from oven and turn cut side up, on the pan. Stuff with sausage mixture. Place back in oven 10-15 minutes or until a thermometer reads 160°.
Nutrition Facts: 1 serving (1 each) equals 485 calories, 23 g fat (8 g saturated fat), 133 mg cholesterol, 843 mg sodium, 49 g carbohydrate, 5 g fiber, 25 g protein.
http://www.tasteofhome.com/recipes/Sausage-Stuffed-Acorn-Squash
