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! 

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I love stuffed vegetables especially when sausage is involved! This recipe uses a cup of chopped chicken sausage. I couldn’t find ground chicken sausage at the store and this worked great. Feel free to use any kind of sausage you like. Vegetarian, pork, chicken, turkey, deer- really anything will be delicious!

I hope everyone has a wonderful Thanksgiving! Try the recipe out and let me know what you think! What are some of your favorite fall vegetables?

Sausage Stuffed Acorn Squash Recipe

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4 from 1 vote

Sausage Stuffed Acorn Squash

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!

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Side Dish or Entree

Servings: 2

Author: Chelsea LeBlanc

Ingredients

• 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
• 1/8 tsp ground thyme
• ½ cup panko bread crumbs
• ¾ cup parmesan cheese ½ for cup filling + ¼ cup for topping

Instructions

• Preheat oven to 400 degrees.
• Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
• Spoon out the seeds.
• Brush olive oil on the insides (yellow part) of the acorn squash. Sprinkle with salt and pepper.
• Bake, cut side (yellow side) down for 20-30 minutes depending on size of your squash until tender.
• While the squash is baking, cook the sausage in a pan.
• Remove the cooked sausage, turn heat to medium and add 1 tsp olive oil.
• 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).
• Take off the heat and stir in thyme, bread crumbs, and parmesan cheese.
• Once squash has finished baking and reached desired tenderness spoon in mixture until the squash is filled.
• Return to the oven and bake an additional 3-5 minutes.
• Remove from oven and top with remaining parmesan cheese.
• Enjoy!

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