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Spinach and Sausage Stuffed Acorn Squash
Source: Margaret Knickmeyer

Sweet acorn squash stuffed with spinach, sausage, and cheese mixture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 465.0
Total Carbs 27.8 g
Dietary Fiber 4.2 g
Sugars 6.5 g
Total Fat 31.0 g
Saturated Fat 10.7 g
Unsaturated Fat 0.4 g
Potassium 882.7 mg
Protein 18.5 g
Sodium 712.1 mg
Dietary Exchanges
5 Fat , 4 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  acorn squash
1 lb  pork sausage
20 oz  frozen chopped spinach
2 tsp  grated Parmesan cheese
2 tsp  nutmeg, ground
15 oz  Cheese, ricotta, whole milk
2 tbsp  olive oil
  1. Preheat oven to 325°F.
  2. Cut squash in half crosswise. Scoop out seeds and fiber, discard. Lightly brush the inside and outside of squash with olive oil. Place uncovered in oven safe dish and bake for 40-45 minutes or until squash is ready.
  3. In medium bowl, combine thawed and drained spinach, ricotta cheese, cooked and degreased sausage, and nutmeg. Place mixture in squash halves. Place back in oven for 10-15 minutes or until heated all the way through.

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