Apple Sausage-Stuffed Squash

Apple Sausage-Stuffed Squash is a main course that serves 2. For $2.07 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 38g of fat, and a total of 546 calories. 67 people have tried and liked this recipe. This recipe from Taste of Home requires acorn squash, bulk pork sausage, tart apple, and salt. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Apple and Sausage Stuffed Acorn Squash, Repeat: Sausage and Apple-Stuffed Acorn Squash, and Sausage, Sage and Apple-Stuffed Acorn Squash.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 medium acorn squash

6 ounces bulk pork sausage

1/2 cup chopped celery, optional

1 egg, lightly beaten

1 teaspoon all-purpose flour

2 tablespoons chopped onion

1/3 cup diced process cheese (Velveeta)

1/8 teaspoon salt

1/4 cup sour cream

1/2 cup chopped peeled tart apple

Equipment:

baking pan

frying pan

bowl

kitchen thermometer

Cooking instruction summary:

Directions Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture. Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings. Originally published as Sausage-Stuffed Squash in Taste of HomeOctober/November 2006, p19 Nutritional Facts 1 serving (1 each) equals 452 calories, 28 g fat (13 g saturated fat), 169 mg cholesterol, 800 mg sodium, 35 g carbohydrate, 5 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cut squash in half; remove seeds.

2. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.

3. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink.

4. Add apple; cook and stir for 3 minutes.

5. Drain.

6. In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.

7. Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture.

8. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.


Nutrition Information:

Quickview
546k Calories
22g Protein
38g Total Fat
31g Carbs
13% Health Score
Limit These
Calories
546k
27%

Fat
38g
59%

  Saturated Fat
15g
99%

Carbohydrates
31g
10%

  Sugar
5g
6%

Cholesterol
181mg
60%

Sodium
1157mg
50%

Get Enough Of These
Protein
22g
45%

Phosphorus
432mg
43%

Vitamin B1
0.58mg
39%

Calcium
381mg
38%

Vitamin B6
0.7mg
35%

Potassium
1175mg
34%

Vitamin C
27mg
33%

Vitamin A
1503IU
30%

Vitamin B3
5mg
29%

Magnesium
98mg
25%

Vitamin B12
1µg
22%

Manganese
0.44mg
22%

Vitamin B2
0.36mg
21%

Zinc
3mg
21%

Vitamin B5
2mg
21%

Selenium
13µg
20%

Fiber
4g
18%

Iron
3mg
18%

Folate
65µg
16%

Copper
0.25mg
13%

Vitamin D
1µg
12%

Vitamin K
9µg
9%

Vitamin E
0.83mg
6%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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