Nutrition per serving may change if servings are adjusted.
1 (1 pound) acorn squash, halved lengthwise and seeded
¾ cup cooked turkey sausage crumbles, such as Jimmy Dean®
⅓ cup chopped onion
⅔ cup red or green cooking apple
2 teaspoons canola oil
¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 dash salt
4 teaspoons pure maple syrup
2 tablespoons coarsely chopped pecans
Fresh sage (optional)
Preheat oven to 350°F. Line a 2-qt. rectangular baking dish with parchment paper or foil. Place squash halves, cut sides down, in the prepared dish. Bake 30 to 40 minutes or until tender.
Meanwhile, in a large nonstick skillet cook sausage and onion over medium-high 3 minutes or until onion is tender. Add apple; cook 3 to 5 minutes more or until apple is tender, stirring frequently. Reduce heat to medium. Push sausage mixture from center of skillet. Pour oil into center; add egg. Cook, without stirring, until egg begins to set around edges. Continue to cook, stirring frequently, 1 to 2 minutes or until egg is cooked through. Stir egg into sausage mixture to combine.
Using a wide metal spatula, carefully turn squash halves, cut sides up, and sprinkle with salt. Brush tops and insides of cavities with 2 teaspoons of the syrup. Fill with sausage mixture, pressing lightly to fit if needed. Sprinkle with pecans.
Bake 10 minutes more or until stuffed squash is heated through and pecans are lightly toasted. Drizzle with the remaining 2 teaspoons syrup and, if desired, top with sage.
361 calories;14 g fat(2 g sat); 6 g fiber; 46 g carbohydrates; 19 g protein; 39 mcg folate; 30 mg cholesterol; 20 g sugars; 8 g added sugars; 1,779 IU vitamin A; 22 mg vitamin C; 132 mg calcium; 4 mg iron; 614 mg sodium; 933 mg potassium
Vitamin C (37% daily value), Vitamin A (36% dv), Iron (22% dv)