• 6servings
  • 65minutes
  • 463calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium acorn squash

  2. 1-1/2 cups water

  3. 1 pound bulk pork sausage

  4. 1/2 pound sliced baby portobello mushrooms

  5. 1 large onion, chopped

  6. 1 celery rib, chopped

  7. 1 garlic clove, minced

  8. 1/2 cup white wine or beef broth

  9. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  10. 1 cup salad croutons

  11. 1/2 cup 2% milk

  12. 1/3 cup shredded Parmesan cheese

  13. 1 cup (4 ounces) sharp shredded cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Cut squash in half; discard seeds. Place cut side down in an ungreased 15-in. x 10-in. x 1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.

  2. Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese.

  3. Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 6 servings.


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