Sausage-Stuffed Acorn Squash

This sausage-stuffed acorn squash was a favorite in my family when I was growing up. Now that I'm married, it's one of my husband's favorite dishes. We call it "squasage". It's a great way to use up that abundant, reasonably priced, tasty fall squash.


Vegetables · Squash · Winter Squash · Acorn Squash


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

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  2. Place squash halves, cut-side down, onto the prepared baking sheet.

  3. 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.

  4. 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.

  5. Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.

  6. Return to the oven and bake until filling is cooked through, about 20 minutes.


Nutrition Facts (per serving)

Nutrition Facts
523 Calories
35g Fat
31g Carbs
24g Protein


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