Stuffed Acorn Squash With Sausage

5 from 3 votes

Stuffed Acorn Squash With Sausage

Savory, delicious, roasted and stuffed acorn squash filled to the brim with sausage and seasoned veggies. A fall favorite, full of seasonal flavors you will love.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Author: Bailey

Ingredients

2-3 acorn squash
2 tbsp olive oil separated
¼ cup chopped, yellow onion
1 chopped, zucchini
1 chopped, red bell pepper
2 garlic cloves
1 lb ground italian sausage *see notes
¼ tsp cinnamon trust me on this!
¼ tsp cayenne pepper
¼ tsp salt more to taste as needed
½ tsp crushed dried oregano
½ tsp ground black pepper
½ tsp chili powder
4 cup chopped kale or spinach
¼ cup dried cranberries *optional
½ cup parmesan *optional
½ tbsp fresh thyme
½ tbsp fresh parsley

Instructions

Set oven to 400º. Carefully cut your acorn squash in half and cut the very tip of the top and bottom off so it can lay flat. With a spoon, scoop out the seeds and slimy interior. Lay acorn squash flat on a parchment lined cooking sheet. Brush with olive oil sprinkle with salt and pepper. Bake for 30 minutes. Make the stuffing /sausage mixture while it's baking.
In a large skillet, heat oil. Add chopped onions, bell peppers, zucchini, seasoning. Once the onions are translucent, about 5 minutes, add in the italian sausage and minced garlic. Sauté and brown the sausage until it's fully cooked, about 8-10 minutes. Add in chopped kale or spinach, cranberries and parmesan. Let the kale wilt and cook down, about 3 minutes. Add in fresh thyme and parsley, take off the heat.
Once the squash is softened and finished baking, stuff the squash with the italian sausage mixture until the acorns are brimming. Plate, add more parm if needed and enjoy!

Notes

*ground turkey will also work great

*to make this a bit healthier feel free to leave out parmesan but it really brings the flavors together.

Nutrition