Sausage-stuffed winter squash is a simple and nutritious dish that works perfectly as a complete meal for a hectic weeknight. Plus, it’s just as delicious when reheated for lunch the following day. My kids enjoy eating from the squash “bowls,” and I appreciate that it provides a satisfying and healthy dinner.
Naturally free from gluten, this dish can easily be adapted to be dairy-free. Though sophisticated enough to serve as a Christmas side dish, this stuffed squash is easy enough to enjoy any day of the week.
Stuffed Spaghetti Squash
Recently, I used spaghetti squash for this recipe, though any winter squash will work. Consider making stuffed acorn squash or choosing butternut squash. Delicata squash is also suitable. If you’re looking for a lower-carb option, try these stuffed zucchini squash “boats.”
Mushrooms, peppers, and onions perfectly complement the salty, spiced sausage. The rich, creamy squash blends everything together with the help of some butter and cheese.
Filling Options
You can customize the filling to suit your preferences. I’ve tried versions with grass-fed beef, spinach, and feta, and also with leftover chicken, artichokes, and mushrooms. Kids seem to enjoy anything served in a “boat” or on a skewer, making it more fun and appetizing.
Here are some more stuffing ideas to try out:
- Wild rice or white rice (here’s the reason why I prefer it over brown rice!)
- Cheddar cheese (in place of Parmesan)
- Pecans and dried cranberries
- Cooked quinoa
- Spicy Italian sausage (instead of link sausage)
- Use 2-3 cloves of garlic, sauteed with the onion (instead of garlic powder)
This cheesy stuffed acorn squash recipe (or any other winter squash) filled with veggies makes for a hearty meal. My kids can’t get enough of it and always ask for seconds!
Sweet winter squash filled with a savory mix of meat, peppers, onions, mushrooms, and spices.
- Preheat the oven to 400°F.
- Cut the squash in half from top to bottom and remove the seeds.
- Place the squash cut-side down in a baking dish with ½ cup of water. Bake for 30-45 minutes until fork-tender.
- While the squash is cooking, saute the sausage in a large skillet over medium-high heat until browned and cooked through.
- Remove the sausage from the pan and set aside.
- Add the diced onion, bell pepper, and mushrooms to the pan and cook until almost soft.
- Remove from the heat and add the sausage back in along with the butter and spices. Mix well.
- Once the squash is cooked, remove it from the oven and turn it over so the cut side is up.
- Fill the squash with the sausage mixture and, if using, top with Parmesan. Return the stuffed squash to the oven for about 10 minutes to brown.
- Remove from the oven, cut each squash half in half, serve, and enjoy!
Nutrition Facts:
Amount Per Serving (0.25 squash):
- Calories 485
- Calories from Fat 378
% Daily Value*:
- Fat 42g (65%)
- Saturated Fat 18g (113%)
- Trans Fat 1g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 17g
- Cholesterol 113mg (38%)
- Sodium 1437mg (62%)
- Potassium 497mg (14%)
- Carbohydrates 7g (2%)
- Fiber 2g (8%)
- Sugar 3g (3%)
-
Protein 20g (40%)
- Vitamin A 1669IU (33%)
- Vitamin C 41mg (50%)
- Calcium 64mg (6%)
-
Iron 2mg (11%)
- Percent Daily Values are based on a 2000 calorie diet.
You can skip using water for a roasted squash result. Instead, place the oiled squash cut side down on a parchment paper-lined baking sheet. This method caramelizes the squash instead of steaming it.
How do you like to prepare squash? Leave a comment and let us know!
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