This healthy, delicious recipe uses our no-salt Italian sausage. Click this link for the recipe.
The recipe was adapted from http://www.musselmans.com/recipes/recipe-detail/?id=1173&name=Acorn+Squash+Sausage+Bake
- 2 acorn squash
- ¼ cup onion, chopped
- 2 Tbsp unsalted butter
- 1 pound ground pork no-salt sausage (see recipe)
- ½ cup plain bread crumbs (or Panko)
- 2 Tbsp raisins
- 1 egg, lightly beaten
- 2 cups apple sauce
- 2 tsp brown sugar
- Preheat oven to 350°F. Lightly grease a shallow baking or casserole dish.
- Cut each squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking dish. Bake for 30 minutes.
- Meanwhile, sauté onion and butter in large skillet until soft, about 3 minutes. Add sausage and cook until no longer pink. Remove from heat and stir in the bread crumbs, raisins, applesauce, and egg.
- Remove squash from oven. Turn squash over. Sprinkle with brown sugar. Place sausage mixture in each squash cavity. Cover the baking dish and return to oven. Bake 15 minutes, then uncover and bake 15 minutes more until squash is tender.
Note that sodium percentages depend on which daily reference you use. The estimated 71 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
