Sausage Stuffed Acorn Squash
Roasted acorn squash filled with savory Italian sausage, herbs, and cheese creates a cozy and flavorful main or side dish perfect for fall or any comforting meal.
Equipment
- 1 baking sheet
- 1 skillet
Ingredients
- 2 acorn squash halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 oz Italian sausage casing removed
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- 1/2 cup cooked rice or quinoa
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush acorn squash halves with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 25 to 30 minutes until tender.
- Heat a skillet over medium heat and cook Italian sausage until browned.
- Add diced onion, celery, and garlic to the skillet and sauté for 3 to 4 minutes until softened.
- Stir in thyme, sage, paprika, cooked rice or quinoa, Parmesan, salt, and pepper and mix well.
- Flip the roasted squash halves over and fill each with the sausage mixture.
- Top each filled squash with shredded mozzarella cheese.
- Bake in the oven for 10 to 12 minutes until the cheese melts.
- Garnish with parsley or chili flakes and serve warm.
Notes
- Add cranberries or diced apple for a sweet touch.
- Include toasted walnuts for a nutty flavor.
- Mix in cream cheese for creaminess.
- For low carb, skip rice and add mushrooms.
- Brush squash with maple syrup for a maple glaze.