Stuffed acorn squash is an easy dinner recipe! This delicious winter squash is packed with nutrients such as carotenoids and contains a mild sweet flavor.
This green and yellow squash also contains antioxidants, alpha-carotene, beta-carotene, lutein, zeaxanthin, beta-cryptoxanthin, also a good source of vitamins A, C and fiber.
When picking out your squash look for one that is firm, heavy for size, and look for a dull not glossy rind.
Pre-heat oven to 375
Start by preparing the squash, cut the bottom off to create a flat surface. Next slice in half cutting toward the stem then remove the stem. Scrape out the guts and seeds (save the seeds for this cookie recipe).
Place the squash open side down, skin up into a glass baking dish; fill with hot water to cover the bottom of the squash and place in the oven. Cooking time will vary depending on the size of your winter squash.
Bake for approx. 30-55 minutes. It will be done once soft, once done remove water from pan and place squashes open side up.
Allow 20 minutes to cook the meat mixture.
In a large pan start by sautéing onion, once onion is lightly golden add in diced garlic an sautee for two more minutes then add turkey sausage. Stir until turkey sausage starts to brown then allow to cook on medium high heat for 10 minutes, stirring occasionally to prevent burning.
Once sausages has browned mix in thyme, mushrooms, parsley, pine nuts optional), and 1 tbl nutritional yeast flakes, cook for 2 more minutes.
Place turkey mixture into squash, if you have extra place in dish around squash. Lightly sprinkle with remaining nutritional yeast flakes.
Place squash and meat mixture back into the oven at 375 and bake for approximately 15 minutes. Remove from oven allow to cool and enjoy this delicious dinner!