Sweetened with maple syrup and stuffed with turkey sausage, these acorn squash are sweet and savory. Serve this squash recipe with a simple side salad for a healthy and balanced dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

361 calories; 13.5 g total fat; 2 g saturated fat; 30 mg cholesterol; 614 mg sodium. 933 mg potassium; 45.8 g carbohydrates; 5.9 g fiber; 20 g sugar; 19 g protein; 1779 IU vitamin a iu; 22 mg vitamin c; 39 mcg folate; 132 mg calcium; 4 mg iron; 73 mg magnesium; 8 g added sugar;