Sausage-Apple Stuffed Squash
This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.
Yield
6 servingsPrep
30 minCook
90 minReady
120 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
acorn squash
mush |
*
|
| 1 ½ | pound |
pork sausage meat
|
* |
| ¾ | cups |
rolled oats
quaker oats, uncooked (quick or old-fashioned) |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
apples
chopped |
*
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
acorn squash
mush |
*
|
| 680.4 | g |
pork sausage meat
|
* |
| 177 | ml |
rolled oats
quaker oats, uncooked (quick or old-fashioned) |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
apples
chopped |
*
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 118 | ml |
milk
|
|
Directions
Place squash, cut side down, in shallow baking pan. Pour a little water in pan. Bake in preheated moderate oven (350 F.) about 30 minutes. While squash in baking, make sausage balls.
Combine sausage, oats, salt, apple, onion, parsley and milk thoroughly. Shape to form 18 sausage balls. Brown lightly in small amount of shortening in large skillet. Remove squash from oven; turn cut side up. Season with salt and pepper. Place 3 sausage balls in center of each squash. Continue to bake about 40 minutes longer or until squash is tender.
