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Hands-on time: 15 minutes.
Total time: 1 hour.
- 2 medium acorn squash
- 1 tsp extra-virgin olive oil
- Kosher salt and fine ground black pepper, to taste
- 1 fresh spicy chicken or turkey sausage, casings removed, crumbled
- 1 cup yellow onion, diced small
- 1 cup celery, diced small (save inner leaves for garnish)
- 1 tbsp garlic, minced
- 1 cup fresh spinach, washed and stemmed
- 8 oz low-fat sour cream
- 1/4 cup Parmigiano Reggiano, grated
- Preheat oven to 400°F.
- Begin by slicing squash lengthwise. With a spoon, remove seeds to create a clean cavity for stuffing.
- Season cut side of squash with salt and pepper. Brush with oil and place cavity-side-down on a parchment-lined baking sheet. Bake squashuntil fork tender, approximately 45 minutes.
- Meanwhile, in a large sautee pan over medium heat, brown sausage until cooked through. Drain on a paper-towel-lined plate, if necessary.
- Return sautee pan to medium-low heat and add onion and celery. Sweat over low heat, scraping fond (sausage bits that have stuck to thebottom of the pan) until onions become translucent.
- Add garlic to onion mixture and sautee until aromatic, approximately 1 to 2 minutes. Remove from heat.
- In a large bowl, combine sausage, onion mixture, spinach and sour cream. Stir well to combine and season, if necessary.
- When squash are tender, remove from oven and flip over so cavity is facing upwards. Divide stuffing evenly between the 4 halves. Sprinklewith cheese.
- Bake squash for an additional 15 minutes at 350°F until stuffing is heated throughout and top begins to turn golden brown. Garnish withreserved celery leaves and serve.
Nutrients per half stuffed acorn squash: Calories: 260, Total Fat: 10 g, Sat. Fat: 4.5 g, Carbs: 34 g, Fiber: 5 g, Sugars: 11 g, Protein: 12 g, Sodium: 310 mg, Cholesterol: 35 mg.