Acorn squash is everywhere this time of year. Take advantage of this cheap and nutritious vegetable by stuffing it with a tasty sausage, eggplant and tomato mixture. Don’t have squash? This filling would be delicious in anything from red peppers to zucchini. Vegetable boats are fun to make and extremely filling. One serving of my sausage stuffed acorn squash is less than 400 calories and gives you 101% of your daily Vitamin C requirement and 30% of your Calcium requirement. The best part? Each portion packs over 11 g of fiber and 26 g of protein. The magical duo of fiber and protein is the key to creating a healthy and filling dinner that will keep you out of the leftover Halloween candy. (There’s a reason you’re starving 30 minutes after eating Chinese food. Two words: simple carbs.)
So get out there and take advantage of your local farm stands before the snow hits. Most markets are still open until mid-December. Winter squash stores well so you don’t need to stress about forgetting to make it the week you buy it. Just promise me you won’t limit your squash repertoire to baking it with butter, cinnamon and sugar. Although delicious, there are so many more exciting ways to utilize this vitamin packed vegetable.
Your fork is waiting.
Sausage Stuffed Acorn Squash
- 1 acorn squash
- 1 medium onion diced
- 2 cloves garlic grated
- 1 tbs dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 links Italian turkey sausage sweet or hot
- 2 c eggplant diced
- 2 medium tomatoes diced
- Salt and pepper to taste
- ¼ c grated Parmigiano-Reggiano
- 1 tsp olive oil
- Cut squash horizontally to form two cups.
- Cut off bottom of each "cup" to create a flat surface.
- Place squash pieces in a glass container with ½ inch of water, face down, and microwave until tender - about 6-8 minutes.
- Meanwhile, saute onion with non-stick spray in a large, deep saute pan over medium high heat for 5-6 minutes or until soft.
- Add garlic, basil, thyme and rosemary and cook for additional 60 seconds.
- Remove turkey sausage from casing and add to pan. Use a wooden spoon to break up sausage into bite sized pieces.
- Brown sausage for 4-5 minutes, continually breaking it up with spoon.
- Add eggplant and tomatoes plus a pinch of salt and pepper to release juices.
- Bring to a simmer and continue cooking until juices cook down, about 8-10 minutes.
- Meanwhile, turn oven to broil and place squash cups in a glass baking dish.
- Stuff both cups with equal parts sausage stuffing. Feel free to overfill!
- Top each squash with equal 2 tbs Parmigiano-Reggiano and a drizzle of olive oil.
- Broil for 2 minutes or until cheese is browned.