Sausage-Stuffed Acorn Squash with Aged Gouda

Name: Sausage-Stuffed Acorn Squash with Aged Gouda
Cuisine: American
Ingredients: 4 medium acorn squash; 2 tablespoons olive oil, divided; Salt and pepper; Salt and pepper; 1 pound bulk hot Italian sausage; 1 small onion, chopped; 2 medium apples, cored and diced; 1 tablespoon minced fresh sage; 1 cup packed fresh baby spinach, chopped; 2 tablespoons apple butter; 8 ounces Wakker Creamy Aged Gouda cheese (aged 12-18 months), shredded and divided (2 cups)

1 step

Updated at: Thu, 17 Aug 2023 05:32:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories727.2 kcal (36%)

Total Fat45.9 g (66%)

Carbs47.3 g (18%)

Sugars13.6 g (15%)

Protein35.7 g (71%)

Sodium1700.7 mg (85%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4acorn squash

medium

2 tablespoonsolive oil

1 poundbulk hot italian sausage

1onion

small, chopped

2apples

medium, cored and diced

1 tablespoonfresh sage

minced

1 cupfresh baby spinach

packed, chopped

2 tablespoonsapple butter

8 ouncesGouda cheese

Creamy, Aged, aged 12-18 months, shredded and divided

Instructions

Step 1

Instructions Heat oven to 350°F. Line a 15 x 10-inch baking pan with aluminum foil. Cut tops off of squash; remove seeds and discard. Brush cut sides of squash with 1 tablespoon olive oil; season with salt and pepper. Place squash cut side down on prepared pan. Bake for 40-45 minutes or until tender. Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan. Sauté onion in remaining olive oil in the same pan over medium-high heat for 3 minutes. Reduce heat to medium. Add apples and sage; cook and stir for 2-3 minutes or until apples are tender. Stir in the spinach, apple butter and sausage. Cook and stir for 2-3 minutes longer or until heated through. Remove from the heat. Stir in 1 1/2 cups gouda. Spoon sausage mixture into squash. Bake for 15 minutes. Sprinkle with remaining gouda. Bake for 5-6 minutes longer or until cheese is melted.

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