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Sherry's Autumn Sausage-Stuffed Squash
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Sherry's Autumn Sausage-Stuffed Squash

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large acorn squash
6 oz bulk turkey sausage
1/2 cup chopped celery
2 Tbsp chopped onion
1/2 cup peeled, chopped tart apple
1 tsp all-purpose flour
1 egg, lightly beaten
1/4 cup Breakstone's light sour cream
1/8 tsp salt
1/3 cup diced Kraft Velveeta Cheese
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Let's Make It
1
Cut squash in half. remove seeds, place cut side down on a 13-in x 9-in x 2-in baking dish that has been sprayed with cooking spray. Cover & bake in a 350°F oven for 25-30 min, or until tender.
2
In small skillet, cook sausage, celery and onion over med heat until meat is no longer pink. Add apple; cook, stir for 3 min. Drain. In bowl, combine flour, egg and sour cream; blend until smooth. Stir into sausage mixture.
3
Turn squash over, sprinkle cut sides with salt. Stuff with sausage mix.
4
Bake uncovered at 350°F for 15-20 min or until heated through. Sprinkle with diced cheese, bake 5 min more or until cheese is melted.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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