Stuffed Acorn Squash – Super Healthy Kids

This Stuffed Acorn Squash is a wholesome dinner that’s tremendous filling and filled with vitamin and taste! Savory sausage, contemporary apple and celery with candy cranberries and contemporary sage.

Winter squash is good, creamy and so scrumptious! It is extremely versatile and you’ll cook dinner it in so some ways! Acorn squash is one in all my favourite winter squash as a result of it’s small, simpler to chop, and has a candy, nutty taste and is a little more gentle than different winter squash.

Ingredients For Stuffed Acorn Squash

• Acorn Squash: Medium measurement acorn squash.
• Onion: Yellow or white onions work nice.
• Garlic: You should buy cloves or pre-minced.
• Apple: This recipe works nice with a extra tart apple – inexperienced or pink girl are my favourite.
• Celery:
• Italian Sausage: I favor pork sausage for this recipe, however you should utilize turkey italian sausage if you need to decrease the quantity of fats.
• Sage: Fresh sage leaves gives you essentially the most taste.
• Chicken Broth
• Cranberries: Dried cranberries are nice for this.

How to Cut Acorn Squash

There are numerous methods to chop acorn squash relying on how you might be utilizing it. For this recipe there are two methods you may minimize it.

1. Cut from the stem down in half till you slice your complete squash. The simplest way is to chop down one of many ridges to stabilize your knife.
2. Cut in half horizontally. Slice the underside a part of the sharp half off in order that it could sit flat on the baking sheet. This manner creates a bit deeper house to fill along with your filling.

How to Make Stuffed Acorn Squash

1. The first step is to prep and bake your acorn squash. Once your squash is minimize, evenly brush with oil after which season with salt and pepper.
2. While the squash is cooking, make your filling by sauteing onion, apple, celery, garlic, sausage and sage.
3. When your squash is completed, fill every half with the sausage combination.
4. You can high with cheese and bake for only a few minutes till melted and bubbly. Enjoy!

Substitutions in Stuffed Acorn Squash

More Favorite Squash Recipes

• 3 medium acorn squash minimize in half, seeds eliminated
• 2 tablespoons oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 medium apple cored and diced
• 1 stalk celery chopped
• 1 pound italian sausage
• 2 tablespoons contemporary sage minced
• 1/4 teaspoon sea salt extra to style
• 1/4 teaspoon black pepper extra to style
• 1/2 cup hen broth
• 1/4 cup dried cranberries

• Preheat oven to 450°F. Line a baking sheet with parchment paper and evenly spray with nonstick cooking spray.

• Rinse the skin of the acorn squash and minimize in half. Scoop out the seeds and place squash face up on the baking sheet. Lightly brush with oil and season with salt and pepper. Bake squash for 25-Half-hour or till fork tender.

• While your squash are baking, warmth 1 tablespoon of oil in a skillet over medium excessive warmth. Add onion, celery and apple and saute till softened. This will take about 10 minutes. Add garlic and sage in the direction of the previous few minutes.

• Add the sausage to your pan and cook dinner till browned, breaking it up into small items. Once the sausage is brown, add hen broth and stir to mix. Cook for just a few extra minutes till the hen broth has soaked into the combination. Remove from warmth and stir in cranberries.

• When the acorn squash is completed baking, take away from the oven and fill every squash with the sausage/veggie combination. You can sprinkle your alternative of cheese on high and bake for a further 5 minutes to soften the cheese if you need! Serve heat and luxuriate in.

Calories: 434kcal | Carbohydrates: 34g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 736mg | Potassium: 1035mg | Fiber: 5g | Sugar: 8g | Vitamin A: 839IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 3mg