Acorn Squash with Corn Bread Stuffing

Acorn Squash with Corn Bread Stuffing


[typical values per 100g]:

Calories: 626.4

Protein: 28.2 g

Carbohydrates: 97.6 g

Sugars: 36.5 g

Fat: 15.5 g

Saturated Fat: 1.4 g

Fiber: 9.6 g

Sodium: 1283.7 mg

Preparation: 10 Minutes

Cook Time: 55 Minutes

Serves: 1

Storage Info: N/A

1. Preheat oven to 400° F

2. Remove seeds form squash half. Place cut side down on baking sheet sprayed with vegetable pan spray. Bake squash 40 minutes or until tender.

3. Heat olive oil in non-stick skillet over medium heat. Add onions and celery; sauté 4 to 5 min. Add mushrooms, sage and pepper. Cut up veggie sausage into bite-sized pieces; add to pan. Cook for an additional 2 to 3 min. Crumble corn muffin and stir into sausage mixture. Remove from heat. Stir in broth until well combined.

4. Remove squash from oven and fill with stuffing mix. Place back in oven for 10 to 15 additional minutes.

5. Combine yogurt with blueberries and pecans for a delicious dessert.


Nutrition bug value


½ acorn squash

½ tsp spread, buttery, low-fat

3 tbsp chopped sweet onion

1 celery stalk, medium

3 tbsp mushrooms, sliced

½ tsp sage, ground

⅛ tsp black pepper

1 vegetarian sausage substitute, bratwurst

1 corn muffin, 2 ¼" x 2 ¼"

3 tbsp vegetable broth, low sodium

8 oz yogurt, fat-free, favorite flavor

¼ cup blueberries

1 tsp pecans, chopped