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Ingredientes
- 1 (3 lb.) Turban squash (available in the fall)
- Salt
- 1 pound bulk pork sausage
- 1 c. minced celery
- 1/2 c. sliced mushrooms
- 1/4 c. minced onions
- 1 slightly beaten egg
- 1/2 c. lowfat sour cream
- 1/4 c. grated Parmesan cheese
- 1/4 teaspoon salt
Direcciones
- Cut a slice (if necessary) from stem end of squash so it will stand upright. Cut into the turban and scoop out the seeds (insert the knife at an angle for better leverage and a prettier edge). Lightly salt the inside. Place the squash scooped end down in a shallow baking pan. Bake in 375 degree oven for 1 hour or possibly till tender.
- Meanwhile, in a skillet combine the sausage, celery, mushrooms and onions and cook till the vegetables are tender and meat is browned. Drain well. Combine egg, lowfat sour cream, cheese and salt. Stir into sausage mix. Turn squash right side up and fill with sausage mix. Bake 20-25 min more. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 232 | 77% |
| Total Fat 25.81g | 32% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.16g | |
| Cholesterol 99mg | 33% |
| Sodium 680mg | 28% |
| Potassium 295mg | 8% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.39g | 1% |
| Protein 14.67g | 23% |
