Sausage- and Pear-Stuffed Acorn Squash

european greek mediterranean middle eastern region main breakfast savory umami medium medium

Prep

16 min

Cook

59 min

Total

75 min

Ingredients (9)

1 serving olive oil cooking spray g

1 acorn squash, halved and seeded g

1 tablespoon olive oil g

1 pinch salt and freshly ground black pepper to taste g

½ pound sage-flavored ground breakfast sausage g

½ onion, diced g

½ cup thinly sliced cabbage g

½ cup matchstick-cut carrots g

1 pear - peeled, cored, and diced g

Nutrition

kcal

fat

carbs

protein

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.