Stuffed Acorn Squash Supreme

Stuffed Acorn Squash Supreme

54 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
DRDEDE
Recipe by  DRDEDE

“Acorn squash is partially cooked in the microwave, then filled with turkey sausage, broccoli, cheese, rice, and apples.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Prepare rice mix according to package directions; cover, and set aside.
  2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
  3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
  4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
  5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

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Reviews (54)

Rate This Recipe
AAANSPACH
85

AAANSPACH

this was great. my husband went back for seconds. i actually used two squash and the portions came out perfect. i also baked the squash instead of the microwave! it was good. i baked it 45 min first then 30 min filled, in case anyone wanted to know!

Steph Fisher
75

Steph Fisher

This is so easy and delicious! If you have more time, it is better to bake the squash with butter and brown sugar, add the topping and bake a little more to melt the cheese. I also like to use a spicy Italian ground sausage. To bake, put the acorn squash halves in a baking dish, open side up, with a good layer of water in the pan, cover with foil. Bake at 350 for about an hour.

Addie
48

Addie

I only give it 4 stars because I really didn't make this recipe, but just used it as a guide and it rocked!! I liked the sausage idea. For the stuffing I used a mix of brown and wild rice, fresh cranberries, a sweet gala apple, and soy breakfast links. I shredded a bit of gruyère on top and baked it for 30min. It was super duper good!! And the stuffing made so much that I took the extras to work the next day as a rice salad.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 27.1 g
  • 42%
  • Carbs
  • 43.1 g
  • 14%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 1408 mg
  • 56%

Based on a 2,000 calorie diet

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