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


Recipe Summary

55 mins
15 mins


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

1 stuffed squash half
361 calories; protein 19g; carbohydrates 45.8g; dietary fiber 5.9g; sugars 20.3g; fat 13.5g; saturated fat 2g; cholesterol 30mg; vitamin a iu 1779.4IU; vitamin c 22.4mg; folate 38.6mcg; calcium 131.7mg; iron 4mg; magnesium 73.4mg; potassium 932.8mg; sodium 614.5mg; added sugar 7.9g.

2 fat, 2 lean protein, 1 1/2 starch, 1 other carbohydrate