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Ingredients
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1 serving olive oil cooking spray
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1 acorn squash, halved and seeded
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1 tablespoon olive oil
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1 pinch salt and freshly ground black pepper to taste
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½ pound sage-flavored ground breakfast sausage
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½ onion, diced
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½ cup thinly sliced cabbage
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½ cup matchstick-cut carrots
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1 pear - peeled, cored, and diced
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
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Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
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Roast in the preheated oven until softened, about 30 minutes.
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Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
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Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.
Nutrition Facts (per serving)
527 | Calories |
32g | Fat |
47g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 527 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 10g | 48% |
Cholesterol 65mg | 22% |
Sodium 1123mg | 49% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 8g | 29% |
Total Sugars 17g | |
Protein 19g | 37% |
Vitamin C 45mg | 50% |
Calcium 141mg | 11% |
Iron 3mg | 18% |
Potassium 1428mg | 30% |
* 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.