Healthy Chicken-Sausage Stuffed Squash Recipe

Nov 10 2022

We’ve got a jam-packed episode of Amazon Live tonight! Tune in at 5pm PT/8pm ET for a brand-new episode of Hungry Girl Snacks & Hacks One-Stop Shopping Show. You’ll get to see…

⭑ yummy ready-to-eat soups for the holiday season
⭑ convenient baking mixes and zero-calorie sugar replacements
⭑ gluten-free, grain-free flatbreads
…PLUS trivia, giveaways, and more!

Visit hungry-girl.com/amazonlive at showtime. (You can watch the replay later, but you’ll miss all the interactive fun…)



This healthy chicken-sausage stuffed squash recipe is an 11 out of 10! The sun-dried tomatoes give it amazing flavor, and you get an unexpected crunch from the water chestnuts. We're obsessed and will be eating it as long as acorn squash are in season.

Hungry Girl's Healthy Best-Ever Sausage-Stuffed Squash Recipe

Print Best-Ever Sausage-Stuffed Squash Print

1/4 of recipe (1 stuffed squash half): 245 calories, 6.5g total fat (3g sat. fat), 506mg sodium, 36.5g carbs, 5.5g fiber, 4.5g sugars, 12.5g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 35 minutes

Ingredients:

2 acorn squash, halved, seeds removed

6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins

2 cups spinach

1/4 cup shredded part-skim mozzarella cheese

3 tbsp. whipped cream cheese

1 1/2 tsp. garlic powder, divided

1/4 tsp. salt

1/8 tsp. black pepper

1/2 cup canned sliced water chestnuts, drained and chopped

1/3 cup sun-dried tomatoes (bagged or rinsed), chopped

Directions:

Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.

Place squash halves on the baking sheet, cut sides down. Bake until soft, 25–30 minutes.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add sausage coins. Cook and stir until browned, about 3 minutes. Add spinach. Cook and stir until wilted, about 1 minute.

Scoop out the insides of the squash, and place them in a large bowl. Add mozzarella, cream cheese, 1 tsp. garlic powder, salt, and pepper. Mash and mix until cheeses have melted and mixture is uniform. Add water chestnuts, sun-dried tomatoes, and sausage/spinach mixture. Mix well.

Season squash halves with remaining 1/2 tsp. garlic powder. Distribute filling among the squash halves.

Bake until hot, about 3 minutes.

MAKES 4 SERVINGS

Chew on this:

Good news: It's National Vanilla Cupcake Day, November 10th! No matter when your birthday is, it's always a good time for Happy Birthday Cupcakes.

Make your buddy's day. Send them this healthy chicken-sausage stuffed squash recipe.

Social

We may receive affiliate compensation from some of these links. Prices and availability are subject to change.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.