Ingredients for Acorn Squash Medley
- 2 acorn squash
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup carrots, diced
- 4 cups fresh spinach
- 8 ounces mushrooms, sliced
- 0 Sunflower Seeds
- 2 cups cooked brown rice
- 1 pound mild Italian sausage
- 0 Basil
- 1/2 teaspoon salt
- 0 Cayenne Pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
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How to Make Acorn Squash Medley
- Preheat oven to 350°F (175°C).
- Halve both acorn squash lengthwise and remove seeds and stringy pulp.
- Place squash halves cut-side down on a microwave-safe dish. Microwave on high for 8-10 minutes, or until slightly softened.
- Scoop out a small amount of flesh from each squash half, leaving about 1/4 inch thickness on the shells to maintain their shape. Set aside.
- In a large skillet, cook sausage over medium heat until browned, breaking it up with a spoon. Drain excess grease and let cool slightly. Cut into 1/2-inch pieces.
- Add olive oil to the same skillet. Sauté garlic, carrots, and bell peppers for 3-4 minutes until softened.
- Stir in spinach, mushrooms, oregano, salt, and pepper. Cook for another 3-4 minutes, or until spinach is wilted and mushrooms are tender.
- Remove from heat and stir in cooked rice and sausage.
- Fill each acorn squash half with the sausage and vegetable mixture.
- Place filled squash halves in a baking dish and bake for 20-25 minutes, or until squash is tender and filling is heated through.
- Let cool for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
31g
Fat
4g
Carbs
20g
