Serves 2

1 Acorn Squash
1 cup yellow onion
1/2 zucchini
1 chicken apple sausage
1/4 cup walnuts
1/2 cup edamame
1/4 cup brown rice
1 tablespoon parmesan cheese

Cut acorn squash in half, scoop out seeds, place in oven at 425 degrees, upside down on cooking sheet for 20 to 25 minutes. While squash is cooking prepare brown rice per packaging directions.

In a skillet, combine chopped yellow onions, zucchini, sausage, walnuts and edamame. Sauté  until onions are golden brown, remove from heat.

When acorn squash is tender remove from oven, turn over and fill with mixture, place back in oven for 5 minutes. Remove and sprinkle with parmesan.

Calories: 379
Fat: 15.8g
Carbs: 46.8g
Protein: 17.9g