| Sausage Stuffed Acorn Squash 1
Categories: Stuffed, Vegetables, Acorn Squash
4 small acorn squash, about 4 " diameter each
1 tablespoon of butter
1/4 cup of diced red bell pepper
1 green onion, thinly sliced
1 pound of bulk breakfast sausage
1/2 teaspoon of freshly-ground black pepper
1/4 teaspoon of salt
1/2 cup of sugar-free maple syrup |
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Instructions:
Preheat oven to 400ºF. Cut both ends off of the squash and then cut each into 2 "rounds" for a total of 8 slices. Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in a baking dish.
Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onion; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, pepper and salt. Divide mixture into 8 portions and mound mixture in center of squash rings. (Can be prepared 1 day ahead covered and refrigerated.)
Brush sausage and squash with half of syrup. Bake 15 minutes. Brush with remaining syrup and bake until squash are tender and sausage is cooked through, about 25 minutes.
This recipe yields 4 servings; 4.5 carb grams per serving.
Comments: These are not only good as a side dish but as supper themselves. You could add allspice and a variety of other spices to this dish.
Formatted for MC6 06-27-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Low Carb Diet Recipes
Per Serving (excluding unknown items): 29 Calories; 3g Fat (86.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 163mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. |
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