Stuffed Acorn Squash

October is the end of the growing season here in the Midwest. It's time to harvest all the great winter squash. They come in a variety of colors, shapes and sizes. They are a great source of fiber, vitamins A & C, calcium, magnesium and potassium. They taste great all by themselves or combined with other foods (like the following recipe). Give this quick and easy recipe a try while the squash is plentiful and easy on the budget.Ingredients:2 medium-sized acorn squash1 - 12 oz package of breakfast turkey sausage linksOlive oil or margarine sprayBlack pepperGround nutmegPreparation:Preheat oven to 425°. Wash the acorn squash and pierce the skin several times with a fork. Microwave the squash on high for 10 minutes.While the squash is cooking, sauté the turkey sausage in a non-stick skillet over medium high heat for 10 - 15 minutes (the sausage doesn't need to be cooked completely, it will finish cooking in the oven).Remove squash from microwave with care (it will be hot). Carefully cut the squash in half and scoop out the seeds. Put the squash in a baking dish. Spray the squash with olive oil or margarine; season each half with black ground pepper and nutmeg. Push 3 sausage links into each squash half and place in the oven for 20 - 30 minutes. Makes 4 servings Nutrition Information Per Serving: 314 calories, 21grams protein, 31 grams carbohydrate, 9 grams fat (2.5 grams saturated fat, 0 grams trans fat), 65 mg cholesterol, 9 grams fiber, 510 mg sodiumServe it with a tossed salad, whole-wheat dinner roll and fruit for dessert.

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