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Vegetarian Stuffed Acorn Squash
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This is the perfect fall “comfort food” meal!  
serves 4


1 package vegetarian sausage, Field Roast is excellent
2 cups vegetable broth
3 tablespoons olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 tablespoon fresh sage or 1 teaspoon dried
1 tablespoon fresh thyme or 1 teaspoon dried
1 8-ounce package stuffing cubes
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, seeds removed
Salt and freshly ground pepper to taste


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Vegetarian Stuffed Acorn Squash
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 450 degrees. Lightly brown the vegetarian sausage in a non-stick skillet coated with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
2. Bring broth and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat. Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Adjust seasonings to taste.
3. Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
4. Lightly coat with olive oil a piece of aluminum foil large enough to cover the pan. This will prevent it from sticking to the stuffing. Cover the pan tightly. Bake for about 1-1/4 hours, or until the squash is tender when pierced with a fork. Remove foil during the last 15 minutes of baking time to allow browning.

Per serving:  400 calories, 14g fat, 2g sat fat, 55g carbohydrates, 11g protein, 848mg sodium, 11g fiber


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