Stuffed Squash Recipe

I’m beginning to love winter. Not the icy roads, so much, or the Christmas carols playing over store’s loudspeakers in November (seriously, it’s no even Thanksgiving yet, people). The thing I love most about the beginning of winter is the food – and my favorite winter food is squash.

My local store is full of all kinds of interesting, beautiful, and tasty squash. For years, all I did was roast them as a side dish. A little cinnamon, and I was good to go. But lately, I’ve been making them part of the main course, and since I’m upping my lean protein intake a bit, I’m getting creative and a little adventurous. The good news is I’m getting pretty tasty  results. My favorite so far is this stuffed squash recipe.

Stuffed Squash Recipe – with Chicken Sausage

Ingredients:
1 large or 2 small squash (My favorite is sweet dumpling, but butternut, acorn, or any other works great, too.)
1 lb chicken sausage, casing removed (I like the Italian blend)
1 medium onion – diced
1 clove of garlic – diced
2 stalks of celery – diced or shredded
2 medium carrots – diced or shredded
1 Tbsp fresh sage – finely chopped
Extra virgin olive oil
Salt and pepper

*I make a green juice every morning. (Celery, carrots, spinach, kale, apples, cucumber, and occasionally a pepper). I simply save back the pulp from my juice when I plan on making this, then use that pulp in place of the celery and carrot)

Preparation

1. Preheat oven to 375 degrees
2. Cut the squash in half. Scrape out all of the seeds. Spray or brush with olive oil. (Be sure to  save the seeds to roast later)
3. Place the squash on a baking sheet (foil lined and sprayed with olive oil), cut side down, and roast for about 1 hour- until the squash is soft and can be pierced with a fork.

Once the squash is nearly finished:

1. Saute the onions, garlic, carrots, and celery in olive oil until soft. Remove from pan.
2. Cook the chicken sausage.
3. Add the onions, garlic, carrots, celery (or pulp mix), sage, and salt and pepper to the chicken sausage. Cook on low for about 5 minutes to let the flavors merge.
4. Stuff the squash with your chicken/vegetable mixture and enjoy.

For a free printable pdf of this recipe, visit the Free Weight Loss Resources page.

Try this easy and tasty stuffed squash recipe the next time you’re craving some good old fashioned comfort food and let me know what you think.  What’s your favorite winter time food? Let me know in the comments section below.

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