1. Heat oven to 425ºF.
2. Brush cut sides of squash halves with dressing; place, cut sides down, on parchment-covered rimmed baking sheet. Bake 25 min. or until tender.
3. Meanwhile, prepare Dinners in large saucepan as directed on package. While Macaroni is cooking, crumble sausage into medium skillet; cook until done, stirring occasionally. Drain. Reserve 8 small sage leaves for garnish; chop remaining sage leaves.
4. Scrape pulp from squash halves into large bowl, leaving 1/4-inch-thick shells. Add Dinners, sausage, chopped sage and apples to squash; mix well. Spoon into squash shells; top with shredded cheese.
5. Bake 10 min. or until filling is heated through and cheese is melted. Garnish with reserved sage leaves.
- 24 g Total Fat
- 7 g Saturated Fat
- 4 g Trans Fat
- 45 mg Cholesterol
- 1040 mg Sodium
- 62 g Total Carbohydrates
- 5 g Dietary Fiber
- 12 g Sugars
- 19 g Protein
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Nutritional Information
- 24 g Total Fat
- 7 g Saturated Fat
- 4 g Trans Fat
- 45 mg Cholesterol
- 1040 mg Sodium
- 62 g Total Carbohydrates
- 5 g Dietary Fiber
- 12 g Sugars
- 19 g Protein
Directions
1. Heat oven to 425ºF.
2. Brush cut sides of squash halves with dressing; place, cut sides down, on parchment-covered rimmed baking sheet. Bake 25 min. or until tender.
3. Meanwhile, prepare Dinners in large saucepan as directed on package. While Macaroni is cooking, crumble sausage into medium skillet; cook until done, stirring occasionally. Drain. Reserve 8 small sage leaves for garnish; chop remaining sage leaves.
4. Scrape pulp from squash halves into large bowl, leaving 1/4-inch-thick shells. Add Dinners, sausage, chopped sage and apples to squash; mix well. Spoon into squash shells; top with shredded cheese.
5. Bake 10 min. or until filling is heated through and cheese is melted. Garnish with reserved sage leaves.