Ah, it’s the blissful season of winter squash! Winter squash includes butternut squash, acorn squash, kabocha squash, spaghetti squash and delicata squash. They are great in soups, stews, casseroles, salads and desserts. All types of winter squash contain generous amounts of vitamin A, vitamin C, vitamin B6, manganese, and folate. Most varieties of winter squash can be cooked similar to a potato. They are starchy and sweet and remind me of sweet potatoes.
By now you’ve seen some amazing Pinterest recipes using spaghetti squash instead of actual pasta. It is an excellent way to decrease the calories and increase the volume of food. However, the fiber in whole wheat pasta is great too! Try a new recipe this weekend with some winter squash. Your local farmers market is bound to have a few varieties.
Sausage Stuffed Acorn Winter Squash
Servings: 4 | Prep time: 5 minutes | Cook time: 45 minutes
2 Medium Halved Acorn Squash
2 tbsp Olive Oil
Pinch Salt and Pepper
½ Chopped Yellow Onion
2 Minced Cloves Garlic
1 tsp Dried Sage
8oz Turkey Sausage
½ cup Cooked Brown Rice
Handful of Chopped Kale
1/3 cup Low Sodium Vegetable Broth
2 tbsp Whole Wheat Bread Crumbs
2 tbsp Grated Parmesan Cheese
Preheat oven to 375 degrees F. Place squash flesh side down on a lined baking sheet sprayed with nonstick cooking spray. Bake for 30 minutes. Meanwhile, heat 2 tbsp olive oil in a medium pan. Add onions and garlic seasoned with sage and cook until translucent about 3 minutes. Add sausage and cook until browned. Add kale and cook for another 3-5 minute. Remove sausage mixture from pan and combine with cooked brown rice. Spoon sausage and rice mixture evenly into acorn squash. Sprinkle the tops with bread crumbs and parmesan cheese. Broil until the tops are golden brown.
Let us know your favorite winter squash recipes in the comments below