Ingredients
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2 acorn squash, halved, seeds and fibers removed
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2 tablespoons slivered almonds
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1 pound lean ground sausage meat
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1 tablespoon olive oil
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1 onion, chopped
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1 large unpeeled apple, cored and diced
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2 cups finely shredded green or red cabbage
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1 teaspoon sage
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1/2 teaspoon dried thyme
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1/4 tsp salt and freshly ground black pepper
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Place squash halves, cut side down, in a baking pan with 1/2 inch water in the bottom.
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Bake squash in the preheated oven for 30 minutes.
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Meanwhile, prepare the filling. Place almonds in a single layer on a baking sheet, and toast in the oven until lightly browned, 3 to 5 minutes.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off excess fat.
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To the skillet with the pork, add olive oil and place over medium heat. Add onion, apple, cabbage, and almonds and cook until vegetables are tender, 10 to 15 minutes. Stir in sage and thyme; season to taste with salt and black pepper.
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Turn squash cut-side-up on the baking pan, and fill centers with cabbage mixture.
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Bake filled squash until tender and easily pierced with a fork, 20 to 25 minutes more.
Nutrition Facts (per serving)
| 506 | Calories |
| 38g | Fat |
| 27g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 506 | |
| % Daily Value * | |
| Total Fat 38g | 48% |
| Saturated Fat 11g | 56% |
| Cholesterol 69mg | 23% |
| Sodium 1022mg | 44% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 7g | 24% |
| Total Sugars 12g | |
| Protein 17g | 34% |
| Vitamin C 48mg | 53% |
| Calcium 114mg | 9% |
| Iron 2mg | 12% |
| Potassium 1203mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
