Description

This Stuffed Baked Acorn Squash recipe is the ultimate comfort food, combining roasted acorn squash with savory sausage, Parmesan, and herbs. Perfect for fall and winter meals, it’s customizable, nutrient-rich, and easy to prepare.

Ingredients

1 acorn squash

200g ground sausage

1 small onion, chopped

2 cloves garlic, minced

½ cup breadcrumbs or 1 cup cooked rice

⅓ cup Parmesan cheese, grated

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme (or ½ teaspoon dried)

1 tablespoon olive oil or butter

Salt and pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C). Cut acorn squash in half and scoop out seeds.
Drizzle with olive oil, season with salt and pepper, place cut-side down on a baking sheet, and roast for 30 minutes until tender. In a skillet over medium heat, brown sausage.
Add chopped onion and minced garlic; cook until soft and fragrant.
Stir in breadcrumbs or rice, Parmesan, herbs, salt, and pepper.
Mix until well combined. Flip roasted squash halves cut-side up.
Fill with stuffing. Sprinkle extra Parmesan on top.
Bake for another 10-15 minutes until tops are golden and crisp.
Garnish with fresh parsley and serve warm.

Notes

For vegetarian version, use mushrooms, quinoa, or lentils instead of sausage. If squash tops brown too quickly, tent them with foil. Add nuts like pecans or walnuts for extra crunch.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 half squash
Calories: 420
Sugar: 5g
Sodium: 680mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 20g
Cholesterol: 55mg