Cranberry Turkey Sausage Stuffed Acorn Squash — 28g Protein
Roasted acorn squash halves stuffed with cranberry turkey sausage, pecans and melted cheese. 28g protein — 55 minutes, serves 4.
Equipment
- Large Rimmed Baking Sheet for roasting the squash halves
- Large Skillet for browning the sausage filling
- Sharp chef's knife for halving the squash safely
- Sturdy spoon for scooping out the seeds and stringy flesh
Ingredients
- 2 medium acorn squash about 700g each, halved and seeded
- 450 g turkey sausage casings removed
- 1/2 cup dried cranberries
- 1/3 cup pecans roughly chopped
- 1/2 cup shredded mozzarella cheese
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 tsp fresh sage finely chopped
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp ground cinnamon
Instructions
- Heat the oven to 200°C (400°F). Cut each acorn squash in half through the stem, scoop out the seeds and stringy flesh, and brush the cut sides with olive oil. Season with salt, pepper and cinnamon.
- Place the halves cut-side down on a baking sheet and roast for 25 minutes, until the flesh is tender when pierced with a knife.
- While the squash roasts, heat a large skillet over medium-high heat and brown the turkey sausage, breaking it into small crumbles, for 6–7 minutes.
- Add the onion and garlic to the skillet and cook for 3 minutes more, until the onion softens. Take the pan off the heat.
- Stir the dried cranberries, pecans, half the mozzarella and the sage into the sausage mixture.
- Turn the squash halves cut-side up and spoon the filling into each one, mounding it slightly. Scatter the remaining mozzarella over the top.
- Return the baking sheet to the oven for 12–15 minutes, until the cheese is melted and golden at the edges. Rest for 5 minutes before serving.
Notes
Slice a thin flat off each half so it sits steady. Don't overcook the sausage in the skillet — it finishes in the oven. Keeps 3 days refrigerated; reheat covered.