Sweet & Savory Stuffed Acorn Squash

Sweet & Savory Stuffed Acorn Squash

Developed by Alyssia Sheikh from Mind Over Munch

Prep Time: 10 minutes
Cook Time: 50 minutes

Sweet & Savory Stuffed Acorn Squash
2-3 acorn squash, halved (depending on size) drizzle of avocado oil 1 lb Italian turkey sausage ½ cup chopped onion 4 oz mushrooms, chopped 6 cloves garlic ½ tsp onion powder 1 Tbsp fresh rosemary 1 Tbsp fresh thyme 3 cups spinach 8-10 (2-3 oz) Sunsweet® Amaz!n™ Prunes, chopped (~⅓ cup) ¼ cup shaved parmesan ¼ cup shredded mozzarella red pepper flakes parsley, for garnish

Preheat oven to 425°F (220°C).

Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
Scoop out seeds from inside squash so you have a “bowl.”

Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.

In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.

Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)

Place squash “bowls” on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don’t want cheese.

Broil until cheese is melted, 2-5 minutes. Watch it so it doesn’t burn!

Sprinkle with red pepper flakes, serve, and enjoy!

Nutritional Information
  • Total Servings 6
  • Serving Size 1/2 squash
  • Calories per serving 429
  • Fat 25g
  • Cholesterol 67mg
  • Sodium 850mg
  • Carbohydrates 37g
  • Fiber 5g
  • Sugar 6g
  • Protein 20g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes