Sausage Stuffed Acorn Squash.
2 Acorn squash cut in half, seeded
1 tbs Olive oil
Fresh ground pepper to taste
1 pound ground sausage
1 cup chopped celery
1/2 cup chopped mushrooms (optional)
1/4 cup chopped onion
2 cloves garlic, minced
1 egg beaten
1 tablespoon Italian Seasoning
1/2 cup Greek yogurt
1/2 tsp baking soda
1/2 cup freshly grated parmesan cheese
Heat oven to 375°. Line baking sheet with parchment paper.
Drizzle oil over cut side of squash and pepper to taste.
Place squash, cut side down, on parchment paper.
Bake in preheated oven until tender, about 1 hour. Remove from oven and flip over and set aside to cool.
Heat a large skillet over medium-high heat. Cook sausage and onion until brown, about 5-7 minutes. Drain any grease. Add celery, garlic, mushrooms and Italian seasoning; Cook and stir until celery is soften, about 5-10 minutes. Remove skillet from heat.
Beat egg in large bowl, stir in yogurt, baking soda, and parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
Bake in preheated oven until filling is cooked through, about 20 minutes.
About 480 calories per serving (1/2 squash)