Autumn Stuffed Acorn Squash
a scrumptious blend of turkey sausage, apple, stuffing, walnuts, and spices stuffed inside seasoned and roasted acorn squash.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
- 3 acorn squash , halved and deseeded
- 2 tbs butter
- 1/2 tsp sage
- 1/2 tsp celery salt
- 1/2 tsp pepper
- 1 lb turkey breakfast sausage
- 2 ribs celery , diced
- 1 small onion , diced
- 1 large honey crisp , diced
- 1 cup stuffing mix , such as stove top
- 1/4 cup pecans , chopped
- 3/4 cup chicken broth
- 1/4 tsp sage , in addition to the 1/2 tsp for the butter mixture
- salt & pepper , to taste
- cooking spray
Preheat oven to 400 degrees. In a large casserole dish place the six halves of acorn squash. In a small dish melt butter and mix with celery salt, sage, and pepper. Brush evenly onto each half of the squash. Place into oven and cook for one hour.
When there is about a half hour left for the squash. Prepare the stuffing mixture. In a large skillet brown ground turkey sausage then add onion and celery cook together for about 5 minutes until onion is tender. Add apple and cook for additional 2-3 minutes. In a large mixing bowl add the turkey sausage mixture, stuffing mix, pecans, and chicken broth. Add another 1/4 tsp sage and salt & pepper to taste.
When the acorn squash is finished cooking remove from oven and stuff each squash with stuffing mixture evenly. About 3/4 cup per squash. If any extra left over divide evenly and stuff into the squash.
Cook at 400 degrees for 20 minutes.
Serving Size: 1 half squash with stuffing
WW Green Plan: 7 Points | WW Blue Plan: 7 Points | WW Purple Plan: 7 Points |310 calories. 12g fat. 4g saturated fat. carbs 36g. fiber 5g. protein 16g. sugars 5g.