Stuffed Acorn Squash with Turkey Sausage

    Diners, Drive-Ins & Dives host Guy Fieri shares one of the reasons he loves squash: a Stuffed Acorn Squash recipe filled with homemade turkey sausage!
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    Stuffed Acorn Squash with Turkey Sausage
    • 6Servings

    Ingredients

    • 3 acorn squash (about 4 1/2 lb total), halved
    • 3 tbsp olive oil, divided
    • 1/2 tsp fine sea salt, divided, plus additional to taste
    • 1 tsp fresh cracked black pepper, plus additional to taste
    • 2 tbsp organic unsalted butter
    • 2 cups sliced green cabbage
    • 1 red bell pepper, cut into 1/4-inch-wide strips
    • 1 yellow bell pepper, cut into 1/4-inch-wide strips
    • 1/2 large sweet onion, cut into ¼-inch slices
    • 1 tbsp minced garlic
    • 4 oz low-fat ricotta cheese
    • 2 tbsp chopped flat-leaf parsley for garnish

    TURKEY SAUSAGE

    • 2 tsp fresh thyme leaves, chopped
    • 2 tsp dried sage
    • 1/2 tsp kosher salt
    • 1 tsp fresh cracked black pepper
    • 1/4 tsp ground cayenne pepper
    • 1 lb lean ground turkey

    Preparation

    1. Prepare turkey sausage: In a medium bowl, combine sausage ingredients and mix well. Cover and refrigerate for 8 to 24 hours.
    2. Preheat oven to 375°F. With a spoon, scrape out squash seeds and membranes. Rinse seeds and transfer to a sheet of paper towel and let dry completely; discard membranes, On a large baking sheet, place squash cut side up and drizzle with 2 tbsp oil. Season with 1/4 tsp sea salt and 1 tsp black pepper. Transfer to oven and roast until edges are golden and a knife inserts easily into flesh, 30 to 35 minutes. Remove from oven and set aside.
    3. Meanwhile, on a small baking sheet, place seeds in a single layer. Transfer to oven and roast, stirring every 5 minutes, until crisp and golden brown, 15 to 20 minutes. Remove from oven and sprinkle with remaining 1/4 tsp sea salt.
    4. In a large skillet, heat remaining 1 tbsp oil on medium-high. Add turkey mixture and cook, breaking it up into chunks with a wooden spoon, until well browned and cooked through, 8 to 10 minutes. Transfer to a plate and cover to keep warm. Wipe out skillet.
    5. In same skillet, melt butter on medium heat. Add cabbage and cook, stirring, until tender and almost translucent, about 4 minutes. Add bell peppers and onion and cook until onion softens and peppers are tender-crisp, 6 to 8 minutes. Add turkey mixture and garlic and cook for 2 to 4 minutes. Stir well to combine and blend flavors. If desired, season with additional sea salt and black pepper.
    6. Arrange 1 oven rack in top position and preheat broiler on low. Spoon turkey-pepper mixture into squash halves and top with ricotta and seeds, dividing evenly. Transfer to top rack of oven and broil until ricotta just melts, 1 to 2 minutes. Garnish with parsley, dividing evenly.

    Nutrition Information

    • Serving Size: 1/2 Stuffed Acorn Squash (3/4 cup filling)
    • Calories: 335
    • Carbohydrate Content: 35 g
    • Cholesterol Content: 46 mg
    • Fat Content: 13 g
    • Fiber Content: 6 g
    • Protein Content: 24 g
    • Saturated Fat Content: 4 g
    • Sodium Content: 426 mg
    • Sugar Content: 10.5 g

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