Print
Email
Add a photoServings: 6
Ingredients
- 3 acorn squash
- 1 pound bulk pork sausage
- 3/4 c. celery, minced
- 1/3 c. onion, minced
- 1/4 c. green pepper, minced
- 1/2 c. grated Parmesan cheese
- 3 tbsp. lowfat sour cream
- Salt and pepper
Directions
- Halve and seed squash. Sprinkle insides with salt and pepper and place cut side down in shallow baking pan. Bake at 375 degrees till squash is tender. To test for doneness, pierce squash with long tined fork. While squash bakes, cook sausage; when meat starts to brown, add in celery, onion and green pepper. Cook till meat is thoroughly done. Drain off fat. Reserve about 2 Tbsp. Parmesan cheese. Stir rest of Parmesan cheese into sausage. Stir in lowfat sour cream. Add in salt and pepper to taste. Turn squash cut side up and fill cavities with sausage mix. Sprinkle with reserved Parmesan cheese. Bake 15 min.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 213 | 71% |
| Total Fat 23.7g | 30% |
| Saturated Fat 8.8g | 35% |
| Trans Fat 0.16g | |
| Cholesterol 65mg | 22% |
| Sodium 624mg | 26% |
| Potassium 398mg | 11% |
| Total Carbs 6.09g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.95g | 1% |
| Protein 15.27g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
