Sausage Stuffed Acorn Squash

Pallet and Pantry
by Pallet and Pantry
4 servings
1 hr 20 min

Today I’m going to share a delicious and healthy recipe that is quick and easy to make and truly become one of our favorite go-to dinners!

The holidays are quickly approaching, and I will definitely have some yummy sweet treat recipes to share with you in the next few weeks. But I also plan to share a few healthy dishes too.

Because, friends, we all know, the holidays can be SUPER busy and yes, stressful too.

If you’re like me, that means sometimes you’re not always taking the time to cook up something good for you. In fact, sometimes you might get so busy that dinner consists of a bowl of cereal or a piece of cold toast! Am I right?

Well, I’m here to share a recipe that can fix that!

Sausage Stuffed Acorn Squash
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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  • 2 medium acorn squash cut in half, seeds removed
  • 1 cup cooked rice
  • 1 lb Italian Sausage
  • 1/2 cup onion diced
  • 3 stalks celery diced
  • 2 cloves garlic
  • 2 Tablespoons olive oil (divided)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary chopped
  • 1/2 cup walnuts chopped (optional)
  • 1/2 cup fresh cranberries chopped
  • 1/2 cup parmesan cheese grated **More for serving
  • fresh parsley
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

Preheat oven to 400. Place squash halves on a large baking sheet. Drizzle with 1 Tablespoon olive oil. Bake in the oven for 1 hour or until tender. Remove from the oven and allow to cool to the touch. Meanwhile, place the sausage in a large skillet over medium heat. Cook until sausage is browned. Place on a paper-towel-lined plate to drain. Add 1 Tablespoon of olive oil to the skillet. Add in celery and onion. Saute for 4-5 minutes. Add in cranberries and walnuts. Cook for 2-3 minutes. Add in garlic. Cook for 1 minute more. Then add back in sausage along with the rice, sage, thyme, salt, pepper, and rosemary. Cook for 3-4 minutes until warmed through. Pour mixture into a large mixing bowl. Using a spoon, scrape out the squash, making sure to keep the shell intact. Add the squash to the stuffing mixture and stir well. Add in cheese. Scoop stuffing back into shells. (About 1 cup of stuffing should fill each half.) Sprinkle with more Parmesan cheese. Place stuffed squash back onto the baking sheet and bake in the oven for 15-minutes until warmed through and cheese has melted and browned. Remove from the oven and sprinkle with fresh parsley. Serve.
Pallet and Pantry
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