Acorn Stuffed Squash








All ingredients 







  • Ingredients 
  • 5 Acorn Squash
  • 1 Green Bell Pepper finely chopped
  • 2 onion finely chopped
  • 1 (8oz) white mushrooms - chopped into a paste
  • 1 (8oz) 1/3 less fat cream cheese
  • 1 pound Italian sausage 
  • 2 grated Parmesan cheese 
  • salt & pepper 
  • Dried Basil 
  • Parsley
  • Squash
    Wash off squash, cut a small amount off of each end, cut in half, scoop out seeds. Brush with olive oil, and sprinkle on salt & pepper. Place on a bakers sheet and roast at 400* for 15 to 20 minutes.
  • Sausage mixture:
    Fry together sausage, onion, green bell pepper, dried basil, and salt & pepper. Once cooked drain off any extra fat then stir in mushrooms, cook a few minutes then stir in cream cheese and 1 cup of grated Parmesan, set aside until squash is done cooking.
  • Stuff the squash
    remove squash from oven fill each one with the sausage mixture and sprinkle grated Parmesan cheese and parsley on top.
  • Bake:
    Bake another 15 to 20 minutes at 400* then serve hot makes 10 servings. 

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