Sausage-Stuffed Acorn Squash for Two (280 cal/serving)
2 servings.
Ingredients:
1 acorn squash, halved and seeded (172)
2 1/4 cups water
2 Morningstar Farms® Veggie Sausage Patties (160)
1 vegetable bouillon cubes (30) (I might make this with 3/4 cube next time)
1/4 cup sweet onion, chopped (21) (used regular yellow onion)
1 or 2 cloves garlic, chopped (7)
1/4 cup orzo pasta (165)
1/2 tsp pepper (5)
1 tablespoon parsley (optional)
Directions
Preheat oven to 375 degrees.
Pour 1 cup of water into a 9x12 baking dish and place squash cut side down.
Place in oven and bake for 20-25 minutes. Cook patties according to microwave directions and set aside. Heat oil in a pan on medium heat. Add onions and sauté until translucent. Add garlic and orzo.Sauté until orzo turns a light golden brown. (mine never turned brown, i just sauted for like 3-4 min)Crumble in sausage patties. Add bouillon and 1 1/4 c water. Add black peppers .Turn heat to low and cover for approximately 20 minutes, until liquid is cooked into ingredients.
Turn squash cut side up stuff it with sausage mixture and bake for an additional 20-25 min on 350-375 degrees .Garnish with parsley.
The original recipe called for 1 tsp salt also, I am not much fan of salt and the fact that vegetable bouillon is only getting disolved in 1 1/4 c. water (while it is supposed to be 1 bouillon for 2 cups water) is making this dish salty enough along with the sausages ...
Very filling with some salad..
2 servings.
Ingredients:
1 acorn squash, halved and seeded (172)
2 1/4 cups water
2 Morningstar Farms® Veggie Sausage Patties (160)
1 vegetable bouillon cubes (30) (I might make this with 3/4 cube next time)
1/4 cup sweet onion, chopped (21) (used regular yellow onion)
1 or 2 cloves garlic, chopped (7)
1/4 cup orzo pasta (165)
1/2 tsp pepper (5)
1 tablespoon parsley (optional)
Directions
Preheat oven to 375 degrees.
Pour 1 cup of water into a 9x12 baking dish and place squash cut side down.
Place in oven and bake for 20-25 minutes. Cook patties according to microwave directions and set aside. Heat oil in a pan on medium heat. Add onions and sauté until translucent. Add garlic and orzo.Sauté until orzo turns a light golden brown. (mine never turned brown, i just sauted for like 3-4 min)Crumble in sausage patties. Add bouillon and 1 1/4 c water. Add black peppers .Turn heat to low and cover for approximately 20 minutes, until liquid is cooked into ingredients.
Turn squash cut side up stuff it with sausage mixture and bake for an additional 20-25 min on 350-375 degrees .Garnish with parsley.
The original recipe called for 1 tsp salt also, I am not much fan of salt and the fact that vegetable bouillon is only getting disolved in 1 1/4 c. water (while it is supposed to be 1 bouillon for 2 cups water) is making this dish salty enough along with the sausages ...
Very filling with some salad..
