Acorn Squash with Corn Bread Stuffing Recipe

Name: Acorn Squash with Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash; 4 tsp. olive oil; 3/4 cup chopped sweet onion; 4 celery stalks, chopped; 3/4 cup sliced mushrooms; 2 tsp. ground sage; 1/2 tsp. black pepper; 4 s, chopped; 4 small corn muffins, crumbled; 3/4 cup low sodium vegetable broth; 32 fl oz (4 cups)

Servings: persons

2 acorn squash
4 tsp. olive oil
3/4 cup chopped sweet onion
4 celery stalks, chopped
3/4 cup sliced mushrooms
2 tsp. ground sage
1/2 tsp. black pepper
4 s, chopped
4 small corn muffins, crumbled
3/4 cup low sodium vegetable broth
32 fl oz (4 cups)

1
PREHEAT oven to 400F.
2
CUT squash in half.
3
Remove seeds from each squash half.
4
Place cut side down on baking sheet sprayed with vegetable pan spray.
5
Bake squash 40 minutes or until tender.
6
HEAT olive oil in non-stick skillet over medium heat.
7
Add onions and celery; saute 4 to 5 min.
8
Add mushrooms, sage, pepper and BOCA sausages; cook for an additional 2 to 3 min.
9
Stir in corn muffins until combined.
10
Remove from heat.
11
Stir in broth until well combined.
12
REMOVE squash from oven and fill with equally divided stuffing mix.
13
Place back in oven for 10 to 15 additional minutes.
14
SERVE each person one stuffing filled squash half.
15
ENJOY each meal with an 8 fl oz (1 cup) glass of CRYSTAL LIGHT.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 acorn squash, 4 tsp. olive oil, 3/4 cup chopped sweet onion, 4 celery stalks, chopped, and more.

Yes, Acorn Squash with Corn Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acorn Squash with Corn Bread Stuffing

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