Sausage and Cabbage Stuffed Acorn Squash

european french greek mediterranean middle eastern region main breakfast sweet savory umami hard medium

Prep

26 min

Cook

100 min

Total

126 min

Ingredients (10)

2 acorn squash, halved, seeds and fibers removed g

2 tablespoons slivered almonds g

1 pound sausage g

1 tablespoon olive oil g

1 onion, chopped g

1 large apple, cored and diced g

2 cups cabbage g

1 teaspoon sage g

1/2 teaspoon dried thyme g

1/4 tsp salt and freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Place squash halves, cut side down, in a baking pan with 1/2 inch water in the bottom.

Bake squash in the preheated oven for 30 minutes.

Meanwhile, prepare the filling. Place almonds in a single layer on a baking sheet, and toast in the oven until lightly browned, 3 to 5 minutes.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off excess fat.

To the skillet with the pork, add olive oil and place over medium heat. Add onion, apple, cabbage, and almonds and cook until vegetables are tender, 10 to 15 minutes. Stir in sage and thyme; season to taste with salt and black pepper.

Turn squash cut-side-up on the baking pan, and fill centers with cabbage mixture.

Bake filled squash until tender and easily pierced with a fork, 20 to 25 minutes more.