Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Recipe by Heather Lynn Christiansen from allrecipes.com
Dinner 1 Hr. 20 Mins.
Ingredients
6
6 servings
- •3 medium acorn squash, halved and seeded
- •¼ cup butter
- •1 apple, cubed
- •1 potato, cubed
- •1 link kielbasa sausage, cubed
- •½ cup diced onion
- •½ cup dried cranberries
- •2 eggs, beaten
- •½ cup shredded sharp provolone cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 43g
- Fat: 20g
- Fiber: 5g
- Protein: 11g
- Sugar: 15g
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