Recipes: Ultimate Italian Squash

Serves 6.

• 3 medium-size acorn squash, split in half and seeded

• 3 tbsp. extra-virgin olive oil

• 6 tbsp. unsalted butter

• 6 tbsp. light brown sugar

• Salt and freshly ground black pepper to taste

• 1 lb. bulk Italian sausage

• 5 to 7 oz. shredded mozzarella cheese

•¹/₄c. chopped fresh basil

Directions

Preheat oven to 425 degrees. Place the squash halves, open side up, on a foil-lined baking sheet. Brush the tops and openings of each squash lightly with the oil. Place 1 tablespoon of butter and 1 tablespoon brown sugar in the center of each squash. Sprinkle with salt and freshly ground black pepper. Bake until the squash is fork tender, 50 to 55 minutes.

While the squash is baking, brown the Italian sausage in a large skillet until cooked through. Add the full jar of marinara sauce and simmer until the squash is done baking. Remove from the oven and evenly divide the sausage and marinara mixture into the center of each of the squash halves. Sprinkle with the cheese. Place the squash back in the oven until the squash is melted and bubbly, about 5 to 7 minutes. Remove from the oven and sprinkle with the basil. Serve warm.

Calories696Fat43 gSodium1,417 mg

Carbohydrates63 gSaturated fat17 gCalcium303 mg

Protein21 gCholesterol75 mgDietary fiber9 g