Sausage Stuffed Acorn Squash
Roasted acorn squash filled with savory Italian sausage, herbs, and cheese, creating a comforting and flavorful dish perfect for a main or hearty side.
Equipment
- 1 baking sheet
- 1 skillet
Ingredients
- 2 acorn squash halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces Italian sausage casing removed
- ½ cup diced onion
- ½ cup diced celery
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ cup cooked rice or quinoa
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the acorn squash halves with olive oil and season with salt and pepper.
- Place the 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 the Italian sausage until browned.
- Add diced onion, celery, and minced garlic to the skillet; sauté for 3 to 4 minutes until softened.
- Stir in dried thyme, sage, paprika, cooked rice or quinoa, Parmesan cheese, salt, and pepper to the filling mixture.
- Flip the roasted squash halves cut-side up and fill each with the sausage mixture.
- Top the filled squash with shredded mozzarella cheese.
- Bake for an additional 10 to 12 minutes until the cheese melts and is bubbly.
- Garnish with parsley or chili flakes and serve warm.
Notes
- Add cranberries or apple for a sweet touch.
- Mix in toasted walnuts for nuttiness.
- Add cream cheese for creaminess.
- Skip rice and add mushrooms for low carb.
- Brush with maple syrup before stuffing for a maple glaze.