Quick Sausage Stuffed Acorn Squash
Elevate your weeknight dinner routine with this hearty and flavorful Quick Sausage Stuffed Acorn Squash recipe. Perfectly roasted acorn squash halves become tender and subtly sweet, providing the ideal vessel for a savory filling of browned Italian sausage, sautéed onions, garlic, and optional juicy apple for a hint of sweetness. Seasoned with aromatic dried thyme and topped with golden breadcrumbs and melty Parmesan cheese, this dish is a satisfying balance of comfort and sophistication. Ready in under an hour, this easy stuffed squash recipe is perfect for busy nights or cozy gatherings. Garnished with fresh parsley, it’s a visually stunning and wholesome meal that is as nutritious as it is delicious. Perfect for fall or any time you crave bold, comforting flavors, this recipe is sure to impress your family or guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 pounds ground Italian sausage
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 small apple, diced (optional, for sweetness)
- 1 teaspoon dried thyme
- 0.5 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squashes cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for 25-30 minutes, until the flesh is fork-tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the ground Italian sausage to the skillet and cook for 5-6 minutes, breaking it up with a spoon, until browned and cooked through.
Stir in the diced onion, minced garlic, and diced apple (if using). Cook for another 3-4 minutes until the onions are softened.
Mix in the dried thyme, breadcrumbs, and half of the grated Parmesan cheese. Stir until well combined and remove from heat.
Remove the roasted squashes from the oven. Turn them cut-side up and evenly divide the sausage mixture among the squash halves, pressing it in gently.
Sprinkle the remaining Parmesan cheese on top of the stuffed squash halves.
Return the stuffed squashes to the oven and bake for another 10 minutes, until the tops are golden and slightly crispy.
Remove from the oven and garnish with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 6444 mg | 280% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 13.8 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
