Stuffed Acorn Squash

Isn’t it funny how the change of seasons can make you crave new flavors and foods? I love salad, BBQ foods and frozen treats in the summer and now that fall has arrived I find myself wanting more savory comfort foods and I’m sure that will continue through the winter. It can be tricky to continue cooking healthy when foods this time of year tend to be heartier (think macaroni and cheese, lasagna, and chicken pot pie – all delicious but heavy in calories). Luckily, it’s pretty easy to make healthy substitutions.

I’ve seen some stuffed squash recipes lately and all seem to be packed with lots of cheese and sausage and are lacking in the vegetable department. I came up with this healthy Stuffed Acorn Squash recipe strictly based on what I had in my fridge. (You’ll notice the same ingredients were used in last week’s turkey burgers. No wasting here.)

This recipe is easy and quick – perfect for a weeknight meal. Cooking the squash in the microwave and heating already cooked chicken sausage allows this meal to be ready in under 15 minutes. I find that Acorn Squash is the easiest squash to make (especially when cooking for just one or two people). This is partially because my friend and I had a bad experience in college with cooking a spaghetti squash and I now fear it. However, I’m determined make another attempt at cooking with it soon!

Stuffed Acorn Squash

Serves: 2

Ingredients:

1 Acorn squash

2 links cooked chicken sausage (I used Al fresco), sliced

1 2 c. fresh spinach

2 Tbsp. reduced-fat feta cheese

Cooking spray

Preparation:

1. Stab squash with fork multiple times. Place in microwave and heat on high for 7 minutes.
2. In the meantime, spray sauté pan with cooking spray and bring to medium heat.
3. Add sausage and cook for 5-7 minutes, until heated through and lightly browned.
4. Add spinach to the sauté pan and cook for two minutes.
5. Add feta and cook for another minute. Stir mixture well and reduce heat to low.
6. Take the squash from the microwave (it will be hot). Set it aside for a few minutes to cool then slice it in half, from top to bottom.
7. Use a spoon to remove seeds, leaving a nice hole for the filling.
8. Spoon the sausage/spinach/feta filling into the center of the squash halves.
9. Enjoy!