by Haley Snell, Dietetic Intern [University of Minnesota – The Emily Program]
Thanksgiving is around the corner, and it’s a great time to try something new! Instead of the typical casseroles, prepare individual portions of acorn squash for your friends and family. Not only is this dish delicious, but it is a beautiful addition to the table, adding an assortment of colors to every plate.
This recipe is a great way to get the recommended servings of vegetables and obtain a variety of vitamins and minerals. Acorn squash is a terrific source of the antioxidant beta-carotene, which supports eye health and reduces the amount of damage to your body cells. It is also a great source of vitamin C.
Stuffed Acorn Squash
- 2 medium acorn squash
- 1 pound turkey sausage
- ½ cup chopped onion
- 1 egg
- 2 tablespoons milk
- 1 cup fresh baby spinach, finely chopped
- 1½ cups soft bread crumbs
- ½ cup dried cranberries
- Cut the squash in half. Remove and discard the seeds. Place the squash, face down, in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
- Meanwhile, crumble the turkey sausage into a large skillet and add onion. Cook over medium heat until meat is no longer pink. Drain the sausage mixture and set aside.
- In a large bowl, beat the egg and milk together. Then stir in the spinach, bread crumbs, cranberries and sausage mixture.
- Take the squash out of the microwave and turn the halves face-up. Stuff each squash portion with the sausage/vegetable mixture. Cover and microwave on high for 2-3 minutes or until a thermometer reads 160°.
1 serving (1 each): 490 calories, 13 g fat (3 g saturated fat), 134 mg cholesterol, 913 mg sodium, 66 g carbohydrate, 6 g fiber, 30 g protein.