Baked Stuffed Winter Squash Recipe

Recipesfull introduces to you: Pork Recipes. (Baked Stuffed Winter Squash Recipe). Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat.

Brief

Prep 15 mins

Cook: 1hr5 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Baked Stuffed Winter Squash Recipe

Ingredients

3 acorn squash

halved and seeded

1 tablespoon olive oil

1 medium onion

chopped

1 stalk celery

chopped

1 pound sweet Italian sausage

1 teaspoon dried thyme

1 egg

beaten

½ cup dry bread crumbs

½ cup raisins

½ cup chopped pecans

German Schwenkbraten

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven or until tender.

Step 3

While squash bakes heat the oil in a skillet over medium heat. Place onions and celery in the skillet and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.

Step 4

Remove squash from the oven and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl and mash with a potato masher. Mix in the cooked sausage mixture egg bread crumbs raisins and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.

Step 5

Bake 25 minutes in the 350 degrees F (175 degrees C) oven until heated through.

Nutritional Information

Baked Stuffed Winter Squash Recipe

Servings Per Recipe:6

Calories: 465.7

% Daily Value *

Protein: 15.8g 32%

Carbohydrates: 49.1g 16%

Dietary Fiber: 6.2g 25%

Sugars: 16g

Fat: 25.3g 39%

Saturated Fat: 6.3g 32%

Cholesterol: 60.8mg 20%

Vitamin A Iu: 1019.7IU 20%

Niacin Equivalents: 7.5mg 57%

Vitamin B6: 0.7mg 41%

Vitamin C: 29.7mg 49%

Folate: 68.1mcg 17%

Calcium: 139.6mg 14%

Iron: 4mg 22%

Magnesium: 113.8mg 41%

Potassium: 1244.7mg 35%

Sodium: 723mg 29%

Thiamin: 0.8mg 85%

Calories From Fat: 227.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.