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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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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 mins
Cook Time30 mins
Total Time1 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!