Sausage Filled Squash recipe

The sausage-filled winter table is an easy and healthy recipe that makes a great all-in-one main course at busy weekly. We also warm it up for lunch the next day. My kids love pumpkin “bowls”, and I love that these are filling and healthy dinners.

Naturally, they are gluten -free and can easily be made dull. The stuffed pumpkin is fine enough for Christmas class dishes, but simple enough to have a week.

Stuffed spaghetti

I used the spaghetti Squash last time I did these, but all winter squash works. You can make a stuffed accelerated or choose a stuffed Butternut pumpkin. Delicata Squash also works. And if you want any less carbohydrates, then try these stuffed zucchini.

Mushrooms, peppers and onions complement salty, flavored sausage. Rich, creamy squash brings everything together with satisfactory butter and cheese.

Filling options

You can change the interior to match the taste. I've done this grass with fed beef, spinach and feta or remaining chicken, artichoke and mushrooms. With the kids, I have noticed to put anything on a boat or skewer makes it more fun (and yummy).

Here are some filling ideas that include:

• Wild rice or white rice (this is why I don't like brown rice!)
• Cheddar cheese (instead of Parmesan)
• Pecans and dried cranberries
• Cooked quinoa
• Spicy Italian sausage (instead of a link sausage)
• Use 2-3 nails garlic and cook with onion (instead of garlic powder)

Cheesy stuffed with an accelerated diameter (or any other vegetables packed in winter squash!) Is the perfect filling tape. My kids love this recipe and come back more as I do it!

A sausage stuffed winter squash recipe

Sweet winter squash filled with salty meat, peppers, onions, mushrooms and spices.

• Heat the oven to 400 ° F.

• Cut the pumpkin half down and remove the seeds.

• Place the squash cut half down into a baking dish with ½ cup water. Bake for 30-45 minutes until the fork is an offer.

• When the pumpkin has to be cooked, cook the sausage in a large frying pan at medium temperature until browned and cooked.

• Remove the sausage from the pan and get aside.

• Add the diced onion, peppers and mushrooms to the pan and cook until almost soft

• Remove from heat and add the sausage back as well as butter and spices and mix well.

• Once the pumpkin is cooked, remove it from the oven and turn it over to allow the cut side.

• Fill the squash with sausage mixture and the top with parmesan if used. Put the stuffed pumpkin back in the oven for about 10 minutes until brown.

• Remove from the oven, cut each pumpkin half half, serve and enjoy!

Nutrition

A sausage stuffed winter squash recipe

Amount per dose (0.25 pumpkins)

Calories 485
Fat 378 Calories 378

% Daily value*

Fat 42g65%

Saturated fat 18 g113%

Trans fat 1 g

Polyunsaturated fat 5G

Polyunsaturated fat 17 g

Cholesterol 113 mg38%

Sodium 1437 mg62%

Potassium 497 mg14%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 20 g40%

Vitamin A 1669533%

Vitamin C 41 mg50%

Calcium 64 mg6%

Iron 2mg11%

* Percentage daily values ​​are based on 2000 calorie diets.

You can also skip the water as you boil the roasted pumpkin. Instead, place the oiled squash, cut half down on a baking sheet lined with parchment paper. Squash is more caramelized in this way when evaporating.

How do you want to make squash? Leave a comment and let us know!