Sausage Stuffed Acorn Squash
Sausage Stuffed Acorn Squash made with roasted acorn squash filled with a sweet and savory sausage stuffing, perfect for a holiday or a weeknight fall dinner!
Servings: 4 servings
Calories: 742kcal
Equipment
- 1 half sheet pan
- 1 large skillet
Ingredients
- 2 medium acorn squash cut in half vertically, seeds removed
- 2 tablespoons extra virgin olive oil
- 1 pound mild Italian ground sausage
- 1 medium Vidalia onion chopped
- 2 medium celery stalks chopped
- 1 medium granny smith apple peeled, cored, and chopped
- 1/2 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1/2 cup gluten free breadcrumbs plain
- 4 ounces baby bella mushrooms chopped
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray the open side of the squash halves with cooking spray and season with pepper.
- Place the squash open-side-down on the sheet pan and bake for 40-45 minutes, or until a fork can pierce the squash easily. Remove from the oven, use a pair of tongs to flip over, and allow to cool.
- While the squash is cooking, add the olive oil, onion, and celery to a large skillet over medium-high heat. Cook until it begins to soften, about 5 minutes, stirring often. Add the apple and mushrooms and cook an additional 5 minutes, stirring everything together.
- Add the sausage to the skillet and cook over medium-high heat, using the spatula to break it up into pieces as it cooks. Saute everything together until the sausage is browned and cooked through, about 10 minutes. Stir in the breadcrumbs and parmesan cheese until well combined.
- Stuff the squash halves evenly with the sausage mixture and top with shredded mozzarella cheese. Bake for 10-15 minutes, or until the cheese is melted and turning golden brown.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- Take a small slice of acorn squash from the bottom of each half (where it sits on the sheet pan). This will make each half have a flat bottom, so they won't roll around when you're serving them.
- The acorn squash is finished roasting when a fork can pierce through the skin easily. Remove it from the oven and use a pair of tongs to flip the squash over to cool before stuffing it.
- If your cutting board is moving around while you work, wet a kitchen towel and place it under the board. Try to move it and make sure it's secure before cutting anything, it should help keep it from moving.
- Cook the sausage all the way through in the skillet. After stuffing the squash, it'll only be in the oven long enough to melt the cheese on top.
- Try to pick your acorn squash so they're about the same size. This helps ensure that they finish cooking at the same time.
- After scooping the seeds out of the squash, check to see how much space that leaves you. You may need to scoop out a little more to fit the stuffing.
Nutrition
Calories: 742kcal | Carbohydrates: 49g | Protein: 28g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 108mg | Sodium: 1155mg | Potassium: 1480mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 38mg | Calcium: 301mg | Iron: 4mg
