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!
Prep Time:20 minutes
Cook Time:50-60 minutes
- 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
Preheat oven to 375 degrees.
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.
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.
Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.
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.
Cut each squash in half and serve.
Optional: Sub spinach, collards or Brussels sprouts for kale
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.