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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sausage Stuffed Acorn Squash

Source: dLife

Vegetable sausage and herbs stuffed into an acorn squash and baked.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	139.6

Total Carbs	30.7 g

Dietary Fiber	4.8 g

Sugars	6.1 g

Total Fat	1.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	777.0 mg

Protein	4.2 g

Sodium	76.1 mg

Dietary Exchanges 1.6 Fat, 3.7 Vegetables, 0.3 Starch, 0.2 Lean 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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Servings

Ingredients

2.0
2 each acorn squash 1.0
1 each cooking spray 1.0
1 each small onions 1.0
1 each medium garlic cloves 2.0
2 oz Vegetarian Meat, sausage, patty 0.5
0 1/2 cup chopped tomato 0.25
0 1/4 cup cold water 0.5
0 1/2 cup Rice, white, glutinous, cooked 0.5
0 1/2 tsp ground sage leaves 0.5
0 1/2 tsp ground thyme 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch chopped parsley

Directions

Preheat oven to 400 degrees F.
Slice squash in half and spoon out seeds. Lay squash, skin side up on a baking pan. Pour in about 1/2 inch water and bake covered with foil for 30 minutes or until soft. Strain.
Heat a cooking spray coated frying pan over medium heat. Cook onions, garlic, and crumbled vegetable protein patties 2 to 3 minutes. Mix in tomatoes, water, rice, sage, and thyme and cook 5 minutes or until almost all liquid is absorbed. Sprinkle with salt and pepper.
Spoon filling into squash halves and top with parsley. Serve warm.