Stuffed Acorn Squash

Stuffed Acorn Squash
Nutrition Information
  • Serves: 2
  • Calories: 648
  • Fat: 32g
  • Sodium: 1865g
  • Fiber: 8g
  • Protein: 17g
  • Cholesterol: 51g
  • 2 medium acorn squash
  • 150 g Pork Mince, lean ground
  • 150 g Sausage Meat
  • ⅔ tsp Sage, fresh and finely minced
  • ⅔ cup Stuffing Cubes
  • ⅔ cup Chicken Stock
  • melted butter
  1. If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
  2. Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
  3. Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist
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