Low-Carb Acorn Squash With Sausage and Cranberries
Roasted acorn squash with sausage and cranberries is the ultimate keto-friendly fall recipe. It's an entire meal in one dish.
Servings 4 servings
Calories 579kcal
Equipment
- Baking Dish
- Skillet
Ingredients
- 1 whole Acorn Squash
- 1 pound Natural Ground Italian Sausage
- 1/4 cup Unsweetened Dried Cranberries
- 1/3 cup Chopped Pecans
- 3 cups Raw Spinach
- 2 tsp Minced Garlic
- 1 tbsp Olive Oil
- 1 tsp Chopped Fresh Sage
- 1 tsp Fresh Chopped Thyme
- 1/2 Onion chopped
Instructions
- Preheat the oven to 425 degrees.
- Cut the acorn squash in half lengthwise, and scoop the flesh and seeds out of the center.
- Drizzle the squash halves with olive oil, and season with salt and pepper to taste.
- Place the squash into a baking dish, and bake for 25 minutes, or until becoming tender.
- White the squash is cooking, add the Italian sausage and onions to a skillet over medium high heat. Saute until the meat is browned and onions have softened. Drain any excess grease.
- Stir in the minced garlic, sage, thyme and spinach. Saute until the spinach has wilted.
- Mix in the cranberries and pecans, and set the mixture aside.
- Fill the acorn squash with the filling, and bake for another 10 minutes, or until the squash is done to your liking.
Notes
Calories: 579
Net Carbs: 14 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 14 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.