Sausage and Mushroom Stuffed Squash
Acorn squash is roasted to perfection then stuffed with a savour filling of sausage, mushrooms and apple.
- 3 Medium Acorn squash
- 2 Tbsp Olive oil
- 1 Pound Ground Italian sausage mild or spicy
- 1 Cup Diced onion
- 2 Cloves Garlic minced
- 2 Cups Diced mushrooms
- 1 Cup Diced apple 1 medium apple
- 1 tsp Dried thyme
- 1 Cup Chicken broth
- Salt and pepper to taste
- 1/2 Cup Shredded parmesan cheese
Preheat oven to 400 degrees
Slice squash in half and scoop out seeds. Slice a small sliver off the outside rind so the squash will sit flat when flipped over.
Brush the flesh side of each half of the squash with olive oil and place flesh side down on a baking sheet.
Place in the oven to bake about 25 minutes or until squash gives a bit when gently squeezed.
While squash is roasting, heat a large skillet over medium heat and add the sausage, cook until no longer pink. Remove the sausage and set aside.Add the onion, mushrooms, apple, garlic and thyme to the pan and cook until vegetables are soft. Return the sausage to the pan and add the chicken broth. Cook until the broth is reduced by about half. Add salt and pepper to taste. Remove the squash from the oven and flip over. Reduce oven temp to 350 degrees.
Scoop filling into each squash half then sprinkle with parmesan cheese. It's ok to really pile the filling up.
Return to the oven and bake about 20 minutes until cheese is melted and bubbly
Calories: 457kcal | Carbohydrates: 30g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 833mg | Potassium: 1144mg | Fiber: 5g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 32mg | Calcium: 191mg | Iron: 3mg