"Sausage" Stuffed Acorn Squash

We didn't get any shipments from our CSA over the holiday so we needed to come up with menu options for stuff we already have. So with the Acorn Squash we had and some left over "grillers" we had we decided to try this recipe from the 1,001 Low-Fat Vegetarian Recipes cookbook I have.

Ingredients

2 Acorn Squash (about 1 pound each)
Vegetable cooking spray
1 small onion, chopped
1 clove garlic, minced
1/2 package sausage-style all vegetble patties, line or crumbles
1/2 cup chopped tomato
1/4 cup water
1/2 cup cooked rice
1/2 teasoon dried sage leaves
1/2 teaspoon dried thyme leaves
salt and pepper to taste

Preperation

Cut squash in half and scoop out seeds. Place squash, cut sides down, in baking pan; add 1/2 inch water. Bake, covered, at 400 degrees until flesh is fork tender, about 30 minutes. Drain.

Spray large skillet with sooking spray; heat over medium heat until hot. Saute onion, garlic, and crumbled vegetable protein for 2-3 minutes. Add tomato, water, rice, sage and thyme. Cook over medium to medium-high heat until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.

Fill squash halves with mixture and serve!

Nutrition - Makes 4 servings

1 Serving - Calories - 140, Fat - 2.7g, Sodium - 96mg, Carbs - 27.1g, Fiber - 6g, Protein - 5.1g