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Sausage Stuffed Acorn Squash
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

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
1/2 Fat , 4 Vegetables , 1/2 Starch , 1/2 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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2 each  acorn squash
1 each  cooking spray
1 each  small onions
1 each  medium garlic cloves
2 oz  Vegetarian Meat, sausage, patty
0 1/2 cup  chopped tomato
0 1/4 cup  cold water
0 1/2 cup  Rice, white, glutinous, cooked
0 1/2 tsp  ground sage leaves
0 1/2 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
1 pinch  chopped parsley
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Spoon filling into squash halves and top with parsley. Serve warm.

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