Vic’s Tricks To…Sausage Stuffed Acorn Squash

Vic’s Tricks To...
by Vic’s Tricks To...
4 servings
35 min

Fall has fallen.


I mean when the heck did that even happen?!


But, here we are. Waking up in the pitch black only to work a full day until its again, pitch black.


Can you smell my SAD thru the computer or what?


Nah, I’m actually obsessed with the holiday season, especially Thanksgiving, as you can tell from all my recipes on Vic’s Tricks To…Thanksgiving.


And as we head into the best holidays, I’ve got yet another delicious meal with alllll the amazing fall vibes to get you hyped the season is upon us.


Let’s stuff some squash y’all!


First, we’re gonna roast our squash.


Cut the squash in half lengthwise (from stem to end), drizzle the cut halves with olive oil, and sprinkle on some salt and pepper.

Place them facedown on a baking sheet lined with parchment and place into a 450° oven until you can easily pierce the skin with a fork, about 20 mins.


…or just about as long as it takes to make the filling! Gotta love time management!


Heat 2 cloves of minced garlic in some olive oil in a large pan over medium. Remove the sausage from the casings and add them into the pan, breaking them into pieces with a spatula.

While the sausage cooks, prepare the grain of your choice.


Vic Trick: I like quinoa here, but rice works too! Same with cauliflower rice to make it low carb! Honestly, anything that can be made in the microwave, sign me up!


Once the sausage is done, add the cooked grain, and season it all with salt, pepper, garlic powder, thyme, and nutmeg.


Turn off the heat and add 1 cup of kale. Mix until the kale wilts a bit.

Remove the squash from the oven, ensuring it’s done by spearing the skin easily with a fork.

Using a spoon, scoop out the seeds and guts of the squash.

Fill the squash with the sausage mixture and top with shaved parmesan.


And that’s it! A delicious and super simple fall meal ready in minutes!

Give it a try and please leave your thoughts in the comments!


Happy Eating!

Give it a try and rate this recipe!
Vic’s Tricks To…Sausage Stuffed Acorn Squash
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

  • 2 acorn squash
  • 2 cloves garlic, minced
  • 1 lb Italian sausage
  • 1 package or box of quinoa or rice
  • 1 cup kale
  • 1/2 tbsp garlic powder
  • 1 tsp fresh or dried thyme
  • 1/4 tsp nutmeg
  • Salt & pepper
  • Shaved parmesan
Instructions

Cut the squash in half lengthwise (from stem to end), drizzle the cut halves with olive oil, and sprinkle on some salt and pepper. Place them facedown on a baking sheet lined with parchment and place into a 450° oven until you can easily pierce the skin with a fork, about 20 mins.
While the squash cooks, prepare the filling. Heat 2 cloves of minced garlic in some olive oil in a large pan over medium. Remove the sausage from the casings and add them into the pan, breaking them into pieces with a spatula.
While the sausage cooks, prepare the grain of your choice. Once the sausage is done, add the cooked grain, and season it all with salt, pepper, garlic powder, thyme, and nutmeg. Turn off the heat and add 1 cup of kale. Mix until the kale wilts a bit.
Remove the squash from the oven, ensuring it’s done by spearing the skin easily with a fork and using a spoon, scoop out the seeds and guts of the squash.
Fill the squash with the sausage mixture and top with shaved parmesan.
Enjoy your delicious fall meal!
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