Sausage-Stuffed Acorn Squash 

Sausage-Stuffed Acorn SquashRecipe

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Serves 4

Cost per Serving:



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2 medium acorn squash (about 2 lbs. each), halved, seeds removed
3 tablespoons olive oil
1 onion, finely chopped
8 ounces turkey sausage, casings removed
2 cloves garlic, minced
1 10-oz. package chopped frozen spinach, thawed and squeezed dry
1/4 cup grated Parmesan
1/4 cup panko


Prep: 20 Minutes
Cook: 45 Minutes

1. Place an oven rack in middle position; preheat to 400ºF. Line a baking sheet with foil. Brush insides of squash with 1 Tbsp. olive oil. Sprinkle with salt. Place, cut side down, on baking sheet; bake until tender, 30 to 45 minutes.

2. Warm 1 Tbsp. oil in a large skillet over medium heat. Cook onion, stirring, until softened, about 3 minutes. Add sausage; cook, breaking into small pieces, until lightly browned, 5 to 6 minutes. Stir in garlic and spinach; sauté until heated through, 1 to 2 minutes.

3. Preheat broiler to high. Flip squash halves over and fill with sausage mixture. In a small bowl, mix Parmesan, panko and remaining 1 Tbsp. oil. Sprinkle over squash. Broil until topping is golden, 1 to 2 minutes. Serve.

Created date

January 2015

Nutritional Information

Calories 361
Fat 18 g
Satfat 2 g
Protein 17 g
Carbohydrate 38 g
Fiber 7 g
Cholesterol 38 mg
Sodium 656 mg