Name: Sausage-and-Pear-Stuffed Acorn Squash recipe
Ingredients: 1 serving olive oil cooking spray;1 acorn squash, halved and seeded;1 tablespoon olive oil;1 pinch salt and freshly ground black pepper to taste;½ pound sage-flavored ground breakfast sausage;½ onion, diced;½ cup thinly sliced cabbage;½ cup matchstick-cut carrots;1 pear - peeled, cored, and diced

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Ingredients

1 serving olive oil cooking spray 1 acorn squash, halved and seeded 1 tablespoon olive oil 1 pinch salt and freshly ground black pepper to taste ½ pound sage-flavored ground breakfast sausage ½ onion, diced ½ cup thinly sliced cabbage ½ cup matchstick-cut carrots 1 pear - peeled, cored, and diced

Nutrition Info

526.5 calories carbohydrate: 46.6 g cholesterol: 64.7 mg fat: 31.7 g fiber: 8.2 g protein: 18.5 g saturatedFat: 9.5 g servingSize: - sodium: 1122.5 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
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.
Roast in the preheated oven until softened, about 30 minutes.
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.
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.

Recipe Yield

2 servings

Recipe Note

This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute. The natural sweet flavors from the pear and squash are perfectly coupled with the warm taste of sausage and sage. I've written the recipe for 2 people, but you could easily double or even triple the filling for more squash halves!

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