Ingredients
4
4 servings
- •2 acorn squash, halved and seeded
- •1 pound ground sausage
- •1 cup chopped celery
- •0.5 cup chopped mushrooms
- •0.25 cup chopped onion
- •1 large egg, beaten
- •0.5 cup sour cream
- •0.5 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Place squash halves, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
- Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
- Return to the oven and bake until filling is cooked through, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 523
- Carbohydrate: 31g
- Fat: 35g
- Fiber: 5g
- Protein: 24g
- Sugar: 7g
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