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–+ servings
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Stuffed Roasted Acorn Squash

A beautiful dish for any meal or holiday! Makes a great meal prep as well.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: baked oatmeal, healthy dinn, healthy dinner, healthy meal prep, healthy recipe, meal prep, meal prepping, squash recipes, stuffed squash, weight loss recipes, weight watchers, ww, ww dihnner, ww lunch, ww meals
Servings: 2
Author: Chef Allie's Kitchen

Equipment

  • 1 Oven
  • 1 Saute pan
  • 1 Oven safe casserole or pan

Ingredients

  • 1 1/2 Pounds Acorn squash
  • Avocado oil spray
  • Salt to taste
  • Pepper to taste
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp Paprika
  • 1 Medium Onion
  • 1 Bell pepper
  • 1 TBSP Minced garlic
  • 2 Thin n Trim chicken sausage
  • 1 Box Riced hearts of palm
  • 2 Cups Fresh spinach
  • 2 tsp Fresh oregano
  • 2 tsp Fresh thyme
  • 1 tsp Better Than Bouillion chicken bouillon base
  • 1/4 Cup Vegetable broth
  • 20 grams Kraft fat free cheddar cheese
  • 20 grams Kraft fat free mozzarella cheese

Instructions

  • Preheat oven to 425 degrees.
  • Slice the acorn squash in half and remove the innards.
  • Spray the squash with avocado oil spray and season with salt, pepper, onion powder, garlic powder, paprika and half the Italian seasoning. 
  • Flip the squash over (cut side) and roast for 30 minutes or until fork tender.
  • While the squash is roasting, grab a sauté pan and spray with avocado oil.
  • Sauté the onion and peppers until tender.
  • Add the minced garlic.
  • Chop the chicken sausage and add to the same pan.
  • Season with salt, pepper and Italian seasoning.
  • Add the package of riced hearts of palm, chopped spinach and fresh herbs.
  • Pour the vegetable broth in and chicken bouillon.
  • Cut the heat and set aside.
  • Once the squash is done and out of the oven, stuff with the filling and sprinkle the cheese on top.
  • Place back into the oven until the cheese is melted.

Notes

Recipe serve 2 for one half per serving
2 WW, 443 calories and 32 grams of protein