Stuffing is often something that people on a low carb diet have to forgo...unless you redefine what stuffing can be. This recipe replaces fattening breads with healthy squash, allowing most people watching their carb intake to indulge without guilt.
Ingredients:
Meat from 2 acorn squash (baked in butter and cubed)
1 lb turkey sausage or other ground sausage (browned)
4 large eggs
1/2 cup grated Romano or Parmesan cheese (or any combination of the two)
1 cup chopped baby Portabella mushrooms
1/2 cup almond or hazelnut meal
1 Tbsp dried minced onion
1 tsp black pepper
1 tsp salt
1/2 tsp ground sage
1/2 tsp ground fennel seed
Optional: cheyenne pepper to desired spiciness level
Directions:
Bake squash at 350º until tender but not mushy. Allow to cool, peel and cut squash meat into cubes. Brown sasuage and allow to cool. Combine all ingredients and bake in a casserole pan at 350º for approximately 20 minutes. You CAN use this to stuff a turkey, but the texture is better when cooked outside of the bird. You can also take this recipe and form in to cakes ( think crab cakes) and bake them. Squash cakes (below) make an excellent side dish for turkey or any other main course.
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