Recipe: Turkey stuffed acorn squash

This dinner looks elegant and is the perfect blend of creamy mozzarella cheese, and Thanksgiving flavors from the sage and thyme. Give it a try tonight.

Serves 8

Ingredients

• 4 medium acorn squash (about 1 ½ pounds each)
• 1 cup cherry tomatoes, halved
• 1-pound low-sodium Italian turkey sausage links, casings removed
• ½ pound thinly sliced fresh mushrooms
• 1 medium apple, peeled and finely chopped
• 1 small onion, finely chopped
• 2 teaspoons fennel seed
• 2 teaspoons caraway seeds
• ½ teaspoon dried sage leaves
• 3 cups fresh baby spinach
• 1 tablespoon minced fresh thyme
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces fresh reduced-fat mozzarella cheese, chopped
• 1 tablespoon red wine vinegar

Directions

Preheat oven to 400. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from the bottom of each half to allow it to lie flat. Place squash in a shallow roasting pan, hollow side down; add ¼ inch of hot water and halved tomatoes. Bake, uncovered, 45 minutes.

Meanwhile in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles, drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.

Carefully remove squash from roasting pan. Drain cooking liquid, reserving tomatoes. Return squash to pan, hollow side up.

Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.

Nutrition Facts (per serving):

300 calories, 8g fat (3g saturated fat), 35mg cholesterol, 41g carbohydrates, 24g protein, 6g sugar, 6g fiber

Adapted from: Taste of Home

Reviewed by PeaceHealth dietitians and nutritionists