Sausage and Spinach Stuffed Squash
- Serves 4
- Prep time 15 minutes
- Cook time 27 minutes
Nutrition facts
Per serving: Calories 674, Protein 33 g, Fat 47 g, Carbohydrates 33 g, Fibre 6 g, Iron 4 mg, Calcium 375 mg, Sodium 1,664 mg
Sausage and Spinach Stuffed Squash
Also needed
- 1 onion, chopped
- 15 ml (1 tbsp) Italian seasoning
Preparation
- Preheat the oven to 190°C (375°F).
- Cut the squash in half lengthwise and remove the seeds. Baste with olive oil. Season with salt and pepper.
- Place the squash halves in two microwave-safe dishes. Pour a little water into the dishes and then cover with plastic wrap. Cook each dish in the microwave for 10 to 15 minutes, checking the progress every 5 minutes.
- While the squash is cooking, heat a little olive oil in a large frying pan over medium heat. Remove the casing from the sausages and then cook the sausages and onion for 6 to 8 minutes, breaking up the meat with a wooden spoon.
- Add the baby spinach, tomatoes and Italian seasoning. Stir.
- Place the squash on a baking sheet. Top with the sausage mix. Cover with cheese.
- Bake for 5 to 10 minutes.
- Bake for another 2 to 3 minutes under the broiler.
Serve with
Mushroom and Walnut Rice
Bring 500 ml (2 cups) chicken stock to boil in a pot. Add 250 ml (1 cup) white rice. Cover and let simmer over low heat for 15 to 18 minutes, until the liquid is fully absorbed. Let rest for 5 minutes and then stir with a fork. While the rice is cooking, heat 15 ml (1 tbsp) olive oil in a large frying pan over medium heat. Cook the contents of 1 package of sliced mushrooms (227 g), 1 chopped onion and 10 ml (2 tsp) minced garlic for 6 to 8 minutes. Add 125 ml (½ cup) walnuts and 15 ml (1 tbsp) chopped chives, and cook for another 2 to 3 minutes. Season with salt and pepper. Add the prepared mushrooms to the rice.
Leave a comment