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Recipe: Stuffed Acorn Squash


Um, Yum.

Just when you feel you’ve run out of winter food ideas (we’re tired of crockpot chili!), we’re here to provide some fresh ideas for you! This recipe could really be done in a myriad of ways, adding different spices and meats (or sans meat for a vegetarian option) to make an entirely different dish! Getting your serving of veggies has never been so easy! Enjoy.

Stuffed Acorn Squash


1 medium acorn squash
1/2 medium sweet potato
3 turkey sausage patties
1/2 cup steamed spinach
1 dried oregano
1 t onion powder
1 t garlic powder
1 T butter


1. Preheat oven to 400°F and on stovetop, add 3 cups water to a medium pot for boiling
2. Cut squash in half, scrape out the seeds, and bake for one hour at 400°F until the flesh is soft.
3. In the meantime, peel the sweet potato and chop into uniform cubes for mashing.
4. Add sweet potatoes to the boiling water, and cook for about 15 minutes. Place the turkey sausage patties in a separate dish and put the in the oven twenty minutes before the squash is to come out.
5. When the squash comes out of the oven, remove the flesh with a spoon, reserving the shells. Mash and whip the sweet potato and squash together. Add all other ingredients to this mash, mix, and spoon back into the squash shells. Bake an additional 15 minutes.

Nutrition information per serving (2/3 cup): 130 calories, 7 fat (2.5 g saturated fat), 5g protein, 320mg sodium, 4g dietary fiber. Excellent source of Vitamins A & C. Good source of iron.

Recipe adapted from UGA’s University Health Center Recipe Archive