1. Preheat oven to 375°F.  Halve squash from stem to point and scoop out the pulp.
  2. Drizzle a baking pan with a bit of olive oil, then place squash, cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven.
  3. Meanwhile, slice sausage into bite sizes pieces and place in a large bowl.
  4. Sauté onions in 2 tsps. olive oil over medium heat until softened. About 7 minutes. Add to bowl with the sausage. Toss in cooked brown rice, thyme, sage, salt, pepper and cheese. Mix well.
  5. Scoop out all but ½ an inch of flesh from the squash. Place squash in the bowl with the sausage mixture and stir well. Divide stuffing between the four squash shells, mounding slightly. Top with additional cheese if desired and place on baking sheet.
  6. Return pan to the oven and bake for 20-30 minutes, or until cheese is melted and filling is hot throughout. Serve immediately

 

Nutrition information per serving: Calories: 492, Total fat: 19g, Carbohydrate: 58g, Fiber: 11g, Protein: 26g.

 

Confetti Spaghetti Squash

Makes 4 servings

 

1/4 cup Meijer Grated Parmesan Cheese

1 tbsp.  Meijer Extra Virgin Olive Oil

1 medium spaghetti squash (2-1/2 lb.)

3 medium tomatoes, seeded and chopped (1 lb.)

1 medium zucchini, cut into 1/2-inch pieces

 

  1. Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place cut side down in shallow baking dish. Bake 30 to 40 minutes.
  2. Use fork to scrape out spaghetti-like strand; set aside.
  3. In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in spaghetti squash. Season with salt and pepper to taste. Sprinkle with grated Parmesan, if desired.

 

Nutrition Information per serving: Calories 152,Total Fat 7g, Saturated Fat 1.5g, Cholesterol 6mg, Sodium 144mg, Carbohydrates 21g, Fiber 3g.