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Sausage-Apple Stuffed Squash


This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


3 each acorn squash
1 ½ pound pork sausage meat
¾ cups rolled oats
quaker oats, uncooked (quick or old-fashioned)
½ teaspoon salt
½ cup apples
¼ cup onions
1 tablespoon parsley leaves
finely chopped
½ cup milk


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 8818% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 206mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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