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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.
52

Yield

6

servings

Prep

30

min

Cook

90

min

Ready

120

min

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

Ingredients

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

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.

 

* 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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