Cranberry-Stuffed Acorn Squash
Minutes Prep time: 25
Minutes Total time: 60
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 60
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 medium (4-inch diameter) acorn squash, cut lengthwise in half, seeded
1 pkg (6.4 oz each) frozen Banquet® Brown 'N Serve(tm) Original Sausage links, cut in 1/2-inch pieces
3/4 cup finely chopped celery
1/2 cup firmly packed brown sugar
1 can (14 oz each) chicken broth
1 pkg (6 oz each) cornbread stuffing crumbs with seasoning
1 cup dried cranberries
1/4 cup slivered almonds, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 164 mg | 16% |
Carbohydrate | 86 g | 28% |
Cholesterol | 15 mg | 5% |
Total Fat | 14 g | 21% |
Iron | 4 mg | 21% |
Calories | 481 kcal | 24% |
Sodium | 843 mg | 35% |
Protein | 10 g | 20% |
Saturated Fat | 3 g | 17% |
Sugars | 35 g | 3% |
Vitamin C | 21 mg | 34% |
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Place squash in microwave-safe dish. Microwave on HIGH 8 to 10 minutes or until pulp is softened. Scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp; set aside. Place shells, cut-sides up, in prepared baking dish; set aside.
Heat sausage and celery in large skillet over medium-high heat 5 minutes or until sausage is browned and celery is crisp-tender, stirring frequently. Add brown sugar and broth; increase heat to high. Bring to a boil. Remove from heat; gently stir in stuffing mix, squash pulp, cranberries and almonds. Cover; let stand 5 minutes. Spoon evenly into squash shells.
Bake 30 minutes or until stuffing is hot and golden brown.
Cranberry-Stuffed Acorn Squash