Low Carb Stuffed Acorn Squash
11.0g
Net Carbs
14.9g
Protein
25.1g
Fat
5.3g
Fiber
340
Calories
Ingredients:
- 8 ounces Breakfast Sausage, pork
- 1/4 cup (8 fluid ounces) Chicken Broth or Bouillon
- 4 tablespoons Scallion (green onion, chopped)
- 1/2 teaspoon Rosemary, fresh (0.7 g per teaspoon)
- 3/4 cup Button Mushroom, raw, sliced
- 1/2 cup diced Celery, raw
- 3/4 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 1/4 teaspoon Black Pepper, ground
- 283 1/2 grams Squash, winter, acorn, cooked, baked, with salt
- 24 each Walnut Halves, raw
- 1 tablespoon Parsley, fresh, chopped
- 1/4 teaspoon Salt
- 1 teaspoon Olive Oil
- 1/4 cup Pineapple Chunks, canned in water
- 1 teaspoon Garlic
- 3/4 teaspoon Sage, ground
- 1/8 teaspoon Thyme, dried
Directions:
Ingredient note: Use 2 small acorn squash for this recipe, each about 11-ounces (raw and untrimmed). Each squash of this size will provide about 5-ounces (total 283.5 grams for two) cooked squash flesh.
- Preheat oven to 425°.
- Use a sharp knife to cut the squash in half from stem to tip; scrape out seeds. Brush ¼ teaspoon olive oil in the well and flesh of each squash half and sprinkle each with salt and pepper. Place cut side down in a rimmed baking sheet and bake until tender, about 20 minutes.
- While the squash is roasting, make the filling. In a 10-inch skillet over medium heat, brown the sausage until cooked through. Add the green onions and garlic and sauté, stirring frequently about 2 minutes. Mix in celery and mushrooms and continue to sauté 3 minutes, or until the mushrooms have released their liquid. Mix in the frozen cauliflower rice and chopped walnuts.
- In a blender, puree the pineapple and chicken broth. Pour over the sausage filling and stir to mix in completely. Mix in the parsley, sage, rosemary, salt, pepper, and thyme. Continue to cook over medium heat until the liquid is reduced and flavors meld, about 5 minutes.
- Remove the squash from the oven and reduce temperature to 350°. Use a hot pad to flip the roasted squash to cut side up on the baking sheet. Fill the well of each squash with about ½ cup filling. Return to the oven for 20 minutes, or until heated through and fully cooked. Serve warm. One half squash (about 2.5-ounces cooked squash) filled with ½ cup sausage mix is one serving.
