Sausage-Stuffed Acorn Squash

Name: Sausage-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium acorn squash (about 2 lbs. each), halved, seeds removed; 3 tablespoons olive oil; 1 yellow onion, finely chopped; 8 ounces ground sausage; 2 cloves garlic, minced; 2 cups cooked brown rice; 2 cups baby spinach; 1/4 cup grated Parmesan; 1/4 cup panko

by Stephanie November 8, 2016

November hit and I’m already dreaming of Thanksgiving dinner. It’s entirely possible I’m going to be making stuffing this weekend for dinner, just because! Although, I’m not sure the rest of my family has moved on from Halloween. My daughter still makes us watch Mickey’s Monster Musical at least once a day…

I feel like this sausage-stuffed acorn squash is the best transition-to-Thanksgiving dinner. I roasted the acorn squash until tender and then stuffed each half with a tasty sausage and rice mixture with some toasty Parmesan and panko on top! It’s seriously so good and comforting! I also threw in some spinach for good measure (you could also use kale). You can certainly customize this recipe a bit as well. If you’d rather use turkey sausage, go for it. You can also use different grains like barley or quinoa in place of the rice if desired. This is also a good dinner to prep ahead of time. I made the filling the night before and then just had to stick the squash in the oven to roast and heat up the mixture before serving. And no, the squash isn’t just a bowl, eat with the delicious sausage filling too!

Yield: serves 4

Sausage-Stuffed Acorn Squash

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

This Sausage-Stuffed Acorn Squash is the best autumn dinner. Comforting, nutritious, and filling! Acorn squash is baked until tender and stuffed with sausage, rice, and spinach!

Ingredients

2 medium acorn squash (about 2 lbs. each), halved, seeds removed
3 tablespoons olive oil
1 yellow onion, finely chopped
8 ounces ground sausage
2 cloves garlic, minced
2 cups cooked brown rice
2 cups baby spinach
1/4 cup grated Parmesan
1/4 cup panko

Instructions

1. Place an oven rack in middle position; preheat to 400ºF. Line a baking sheet with foil. Brush insides of squash with 1 tablespoon olive oil and sprinkle with salt. Place, cut side down, on baking sheet and bake until tender, about 30 to 40 minutes.

2. While the squash is roasting, prepare the filling. Heat another 1 tablespoon olive oil in a large skillet over medium heat. Add the onion until translucent, about 3 minutes. Add sausage and break into small pieces with a spatula until lightly browned, about 5 to 6 minutes. Stir in garlic, rice, and spinach until heated through, 2 to 5 minutes.

3. Preheat broiler to high. Flip squash halves over and fill with sausage and rice mixture. In a small bowl, mix Parmesan, panko and remaining oil. Sprinkle over squash. Broil until topping is golden, about 1 to 2 minutes. Serve.

Nutrition Information:

Yield:

Serving Size:

1 stuffed acorn squash half
Amount Per Serving: Calories: 570Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 40mgSodium: 654mgCarbohydrates: 66gFiber: 13gSugar: 2gProtein: 15g