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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
15 mins
total:
55 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 19g 38% DV; carbohydrates 45.8g 15% DV; exchange other carbs 3; dietary fiber 5.9g 24% DV; sugars 20.3g; fat 13.5g 21% DV; saturated fat 2g 10% DV; cholesterol 30mg 10% DV; vitamin a iu 1779.4IU 36% DV; vitamin c 22.4mg 37% DV; folate 38.6mcg 10% DV; calcium 131.7mg 13% DV; iron 4mg 22% DV; magnesium 73.4mg 26% DV; potassium 932.8mg 26% DV; sodium 614.5mg 25% DV; added sugar 7.9g.