Looking for an easy, low-calorie, wholesome, delicious recipe this holiday season? Look no further. This recipe has it all! Protein-check! Veggies-check! Fiber-check! And most importantly, seasonal easy-to-follow recipe- check!
This healthy sausage stuffed squash recipe is an 11 out of 10 and can easily be transformed into a vegan or vegetarian recipe with a few modifications. The sun-dried tomatoes give this recipe a pop of color and flavor, and the water chestnuts provide a fun seasonal element that packs a crunch. We're obsessed and want to share this fun seasonal recipe that we are sure the whole family will enjoy.
Here's What You'll Need:
- 2 acorn squash, halved, seeds removed
- 6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins* (can forgo sausage if vegetarian)
- 2 cups spinach
- 1/4 cup shredded part-skim mozzarella cheese *
- 3 tbsp. whipped cream cheese*
- 1 1/2 tsp. garlic powder, divided
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup canned sliced water chestnuts, drained and chopped
- 1/3 cup sun-dried tomatoes (bagged or rinsed), chopped
*your favorite vegan substitutions can be made here for your favorite faux meat or cheese.
This recipe makes 4 servings. One serving is equal to 1 stuffed squash half which comes to 245 calories, 6.5g total fat (3g sat. fat), 506mg sodium, 36.5g carbs, 5.5g fiber, 4.5g sugars, and 12.5g protein when using the ingredients listed above. Macronutrient counts and calories are subject to change if variations/ substitutions are made.
How To Make It:
- Preheat oven to 400ºF. Spray a baking sheet with nonstick cooking spray.
- Cut squash in half and remove seeds.
- Place squash halves on the baking sheet and bake for 25-30 mins to soften up squash.
- While squash is baking bring a skillet sprayed with nonstick cooking spray to medium-high heat. Cut sausage to coins and add to skillet. Cook and stir until sausages are golden brown.
- Remove cooked sausage and place into a separate bowl. Spray skillet with nonstick cooking spray again if needed and add spinach to skillet. Cook until spinach is wilted.
- Hollow out the squash and place the insides of the squash into a large mixing bowl. Add mozzarella, cream cheese, garlic powder, salt, and pepper. Mash and mix until the cheeses have melted and the mixture is uniform. Add water chestnuts, sun-dried tomatoes, and sausage/spinach mixture. Mix well.
- Season squash halves with garlic powder, salt, and pepper as well. Distribute filling among the squash halves equally.
- Bake stuffed squash until hot for roughly 3-5 minutes. Remove from oven when finished. Serve hot and enjoy!
CON-1454-001 12/22