Italian Sausage and Red Pepper Stuffed Acorn Squash

Serves: 4
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 60 min.

Ingredients  

2 medium acorn squash, cut in half and seeds removed
2 tablespoons olive oil, divided
1 teaspoon salt 
½ teaspoon black pepper 
1 onion, diced
2 cloves garlic, minced
1 lb. ground hot Italian chicken sausage
1 red pepper, cut into ¼-inch dice
5 ounces fresh spinach 
¼ cup finely chopped Italian parsley, for garnish (optional)

Instructions  

Preheat oven to 400 degrees.  

Place acorn squash on medium baking sheet and drizzle with olive oil, then season with salt and pepper. Flip the squash over so they are cut side down. Bake until the cut side becomes a golden brown, 30-35 minutes.

While squash is roasting, add onion, garlic, and sausage to a large skillet set over medium-high heat. Break up the sausage with a wooden spoon and cook until no pink is visible and browned all over, 4-6 minutes. Add red pepper and spinach and cook an additional 3-4 minutes until pepper is just beginning to soften and spinach is wilted.   

Remove squash from the oven and divide filling mixture evenly between each squash cavity (it’s okay if it overflows). Return pan to the oven and cook an additional 10 minutes. Garnish with fresh parsley.  

Calories: 485
Fat: 30g
Carb: 51g
Fiber: 13g
Protein: 14.5g