This quick and easy acorn squash stuffed with sausage is an irresistible fall dish, and it's all done in an Instant Pot®.
Provided by bd.weld
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.
- Transfer mixture to a bowl; drain and discard any excess grease.
- Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.
Nutrition Facts : Calories 589.7 calories, Carbohydrate 47.5 g, Cholesterol 63.8 mg, Fat 34.8 g, Fiber 6.3 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1418.9 mg, Sugar 13.5 g
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