How to Make Sausage-Stuffed Acorn Squash - A Step-by-Step Guide

When the fall season arrives, we often find ourselves craving comforting and hearty meals that make the most of the season's bounty. One dish that perfectly encapsulates the warm and cozy flavors of fall is Sausage-Stuffed Acorn Squash. This dish brings together the savory flavors of sausage, the sweetness of acorn squash, and a variety of aromatic spices to create a meal that is both satisfying and delicious.

The star of this dish is the acorn squash, with its tender flesh and subtly...

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Ingredients

  • 2 acorn squash, halved and seeded
  • 1 pound ground sausage
  • 1 cup chopped celery
  • ½ cup chopped mushrooms
  • ¼ cup chopped onion
  • 1 large egg, beaten
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 4 stuffed squash halves

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Place squash halves, cut-side down, onto the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
  • Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
  • Return to the oven and bake until filling is cooked through, about 20 minutes.
  • Nutrition

    523 cal.

    • Total Fat: 35g
    • Saturated Fat: 14g
    • Cholesterol: 133mg
    • Sodium: 1232mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 24g
    • Vitamin C: 31mg
    • Calcium: 274mg
    • Iron: 3mg
    • Potassium: 1355mg