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Ingredientes
- 1 lg. butternut squash
- 1 c. water
- 1 pound mild bulk pork sausage
- 1 sm. onion, minced
- 1 1/3 c. soft bread crumbs
- 1 c. tomato juice
- 1/4 c. Spanish-style tomato sauce
- 1 tbsp. brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Grated Parmesan cheese
- Minced fresh parsley
Direcciones
- Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a large baking dish; add in water. Bake at 350 degrees for 20 to 30 min or possibly till squash is tender. Partially cook sausage over low heat, stirring to crumble; drain well. Carefully scoop pulp out of squash, leaving shells intact. Mash pulp; combine with sausage, onion, bread crumbs, tomato juice, tomato sauce, sugar, and seasonings. Mix well. Spoon sausage mix into shells. Place stuffed shells into a buttered 12 x 8 x 1 inch baking dish; sprinkle with Parmesan cheese and parsley, as desired. Bake at 375 degrees for 20 to 25 min. Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 192 | 55% |
| Total Fat 21.34g | 27% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.16g | |
| Cholesterol 54mg | 18% |
| Sodium 867mg | 36% |
| Potassium 324mg | 9% |
| Total Carbs 22.17g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.29g | 4% |
| Protein 15.06g | 24% |
