Turkey-Stuffed Acorn Squash

recipe

Yield:

6 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 292
Fat 5.0 g
Protein 10.8 g
Carbohydrate 54.2 g
Cholesterol 26 mg
Iron 3.4 mg
Sodium 319 mg
Caloriesfromfat 15 %
Fiber 3.0 g
Calcium 92 mg

Ingredients

3 (1-pound) acorn squash
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 1/2 cups unsweetened apple cider
1/2 cup water
3/4 cup long-grain rice, uncooked
3/4 cup chopped red cooking apple
1 (3-inch) cinnamon stick
1/2 pound lean turkey sausage
2/3 cup chopped onion
1 tablespoon spicy brown mustard
1/8 teaspoon salt

Preparation

Preheat oven to 375°.

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to dish to depth of 1/2 inch. Cover and bake at 375° for 35 to 40 minutes or until squash in tender. Drain, and let cool slightly. Scoop out pulp, leaving 1/2-inch-thick shells. Reserve squash pulp for another use. Brush squash shells with honey; sprinkle evenly with cinnamon.

Bring apple cider and 1/2 cup water to a boil in a medium saucepan; add rice, apple, and cinnamon stick. Cover; reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Remove and discard cinnamon stick.

Cook sausage and onion in a medium nonstick skillet over medium heat until sausage is browned, stirring until it crumbles. Drain and pat dry with paper towels.

Combine rice mixture, sausage mixture, mustard, and salt; stir well, Spoon mixture evenly into squash shells; place in baking dish. Bake at 375° for 20 minutes or until thoroughly heated.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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