This easy – but impressive! – dinner dish is sure to become a fall favorite in your house. The recipe calls for pre-cooking the squash in the microwave, then finishing it in the oven.
Adults: Preheat oven to 375.
Adults: Put the squash in a microwave-safe dish with a little water cook on high for 2-3 minutes, or until soft. Set aside while you prepare the stuffing.
Crumble the “sausage” into a skillet and cook over medium heat according to directions. Be careful not to overcook.
Adults: Peel and coursely chop 2 apples, add the apples and cook, stirring frequently, until the fruit is crisp-tender. Remove from heat and let cool slightly.
Together: Scoop out the squash, leaving 3/8-inch thick shells. Add the squash pulp you’ve removed to the sausage mixture and mix lightly. Don’t break up the squash.
Kids: Combine the pecans, butter, brown sugar, sage, salt, and pepper in a small bowl then add to the sausage mixture, again mixing carefully so as not to break up the squash.
Together: Spoon the stuffing mix into the squash halves.
Adults: Bake uncovered until piping hot and brown and crusty on top, about 20 minutes. Let cool for several minutes before serving.
Adults: Nutrition Information:
Servings per Recipe: 4
Total Fat: 23g
Saturated Fat: 2g
Total Carbohydrates: 42g
Dietary Fiber: 5g