Sausage Stuffed Acorn Squash
Recipe type: Side Dish or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
My sausage stuffed acorn squash is here just in time for Thanksgiving. This healthy fall side or entree is sure to be a crowd pleaser. For a vegetarian option, try a meat free sausage. I promise, it's equally delicious!
  • 1 acorn squash, halved
  • 2 tsp olive oil, divided
  • salt & pepper, to taste
  • 1 cup cooked ground chicken sausage (chicken sausage links will work too, just chop in bite size pieces)
  • ½ small onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup fresh spinach
  • ⅛ tsp ground thyme
  • ½ cup panko bread crumbs
  • ¾ cup parmesan cheese, ½ for cup filling + ¼ cup for topping
  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out the seeds.
  4. Brush olive oil on the insides (yellow part) of the acorn squash. Sprinkle with salt and pepper.
  5. Bake, cut side (yellow side) down for 20-30 minutes depending on size of your squash until tender.
  6. While the squash is baking, cook the sausage in a pan.
  7. Remove the cooked sausage, turn heat to medium and add 1 tsp olive oil.
  8. Add onions to the pan and sauté for 2 minutes. Add garlic and spinach to the pan and continue to cook until the onions brown and spinach wilts (about 1-2 minutes).
  9. Take off the heat and stir in thyme, bread crumbs, and parmesan cheese.
  10. Once squash has finished baking and reached desired tenderness spoon in mixture until the squash is filled.
  11. Return to the oven and bake an additional 3-5 minutes.
  12. Remove from oven and top with remaining parmesan cheese.
  13. Enjoy!
Recipe by Chelsea's Choices at