Ingredients
2
2 servings
- •1 serving olive oil cooking spray
- •1 acorn squash, halved and seeded
- •1 tablespoon olive oil
- •1 pinch salt and freshly ground black pepper to taste
- •½ pound sage-flavored ground breakfast sausage
- •½ onion, diced
- •½ cup thinly sliced cabbage
- •½ cup matchstick-cut carrots
- •1 pear - peeled, cored, and diced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
- Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
- Roast in the preheated oven until softened, about 30 minutes.
- Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
- Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.
Nutritional Facts
Per 2 servings
- Calories: 527
- Carbohydrate: 47g
- Fat: 32g
- Fiber: 8g
- Protein: 19g
- Sugar: 17g
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