Italian Stuffed Acorn Squash
Looks like a fancy Fall dinner, but it's actually super simple and quick! Declicious Fall flavors, paleo friendly and gluten-free.
Ingredients
- 2 acorn squashes horizontally cut in half (seeds removed)
- 1 to 1 1/2 lbs. Jennie-O's Sweet Italian Turkey Sausage casings removed
- 1 medium onion finely chopped
- 1 medium red bell pepper finely chopped
- 2 cloves garlic minced
- 2 cups marinara or spaghetti sauce
Instructions
- Place 2 of the halves of acorn squash face down in about 1-2 inches of water in a microwave safe dish.
- Cook for 8 minutes then continue the same process with the other two halves.
- After microwaving the squash, place them face up on a baking sheet.
- While acorn squash is microwaving, brown italian turkey sausage in a large skillet over med-high heat with onion, bell pepper and garlic.
- Once brown, drain meat and add back to the large skillet. Stir in marinara and continue to cook until marinara is warm and combined.
- Dish out meat/marinara mixture into squash. Stuff full and where meat sauce comes up and is spilling out at the top of the squash.
- Broil on high for approximately 10 minutes.
- Any extra sauce can be used to top pasta.
Notes
You can make the acorn squash ahead and keep in the fridge. Let come to room temp while you prepare the filling, then broil.
Nutrition
Serving: 1stuffed squash | Calories: 349kcal | Carbohydrates: 40g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 1839mg | Potassium: 1486mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2447IU | Vitamin C: 114mg | Calcium: 128mg | Iron: 16mg