Chicken Sausage & Squash
12 oz cubed butternut squash1/4 tsp. dried ground sage
1/4 tsp. black pepper
1/8 tsp. salt
Dash fennel seed
Dash onion powder
6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins
1 Granny Smith apple, chopped
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. In a large bowl, sprinkle squash with seasonings and toss to coat. Distribute onto the center of the foil. Top with sliced sausage and apple. Cover with another large piece of foil.
Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 45 minutes, or until squash is tender.
Cut packet to release steam before opening entirely. Divide and devour!
Yield: 2 servings. Per serving= 215 Calories; 6g Fat (24.1% calories from fat); 13g Protein; 32g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 481mg Sodium.
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