Sausage and Rice Stuffed Acorn Squash
Elevate your fall dinner menu with this hearty and wholesome Sausage and Rice Stuffed Acorn Squash recipe. Perfectly roasted acorn squash halves serve as tender, edible bowls for a savory filling made from Italian sausage, nutty brown rice, sautéed vegetables, and melty Parmesan cheese. Seasoned with thyme and paprika, this cozy dish bursts with comforting autumnal flavors while incorporating nutrient-packed ingredients like baby spinach and bell peppers. Whether you're hosting a dinner party or craving a satisfying weeknight meal, this recipe is both impressive and easy to make. Plus, it’s packed with protein and fiber, making it as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 pound italian sausage (mild or spicy, uncased)
- 1.5 cups brown rice (cooked)
- 1 cup yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup red bell pepper (diced)
- 1 cup baby spinach (chopped)
- 0.5 cup parmesan cheese (grated)
- 0.5 teaspoon dried thyme
- 0.25 teaspoon paprika
- 2 tablespoons chicken broth (optional, for moistening stuffing)
Instructions
Preheat your oven to 400°F (200°C).
Slice both acorn squashes in half lengthwise and scoop out the seeds and pulp using a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausage to the skillet, breaking it apart with a spatula, and cook for 5-7 minutes, or until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion, garlic, and red bell pepper, cooking for 4-5 minutes until softened.
Stir in the cooked brown rice, chopped spinach, cooked sausage, thyme, paprika, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix to combine.
If the stuffing mixture seems too dry, add 2 tablespoons of chicken broth to moisten it.
Turn off the heat and stir in the grated parmesan cheese.
Remove the squash from the oven and let them cool slightly. Turn them over so the cut sides face up.
Spoon the sausage and rice mixture evenly into each squash half, packing it gently.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, until the tops are golden and heated through.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Sausage and Rice Stuffed Acorn Squash!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 406 mg | 31% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 880 mg | 19% | |
*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.
