Sausage & Mushroom Stuffed Squash

published by starrleena magic on Sep 22, 2012

Prep: 45 min. Bake: 20 min.
Yield: six Servings.

English: cream mushroom soup (Photo credit: Wikipedia)

English: cream mushroom soup 3 (Photo credit: Wikipedia)

45 20 65 Ingredients

  • 3 medium acorn squash
  • 1-1/2 cups water
  • 1 pound bulk pork sausage
  • 1/2 pound sliced baby portobello mushrooms
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or beef broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup salad croutons
  • 1/2 cup 2% milk
  • 1/3 cup shredded Parmesan cheese
  • 1 cup (4 ounces) sharp shredded cheddar cheese, divided

Directions

  • 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.
  • 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.
  • 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.

Nutritional Facts 1 stuffed squash half equals 463 calories, 25 g fat (11 g saturated fat), 55 mg cholesterol, 977 mg sodium, 43 g carbohydrate, 6 g fiber, 16 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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