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Close-up of golden stuffed baked acorn squash filled with sausage and herbs, topped with melted cheese and thyme sprigs, served poolside.

Stuffed Baked Acorn Squash

Nora
Sweet roasted acorn squash filled with a savory sausage and rice stuffing, baked until golden and bubbling.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 4
Calories 380 kcal

Equipment

  • Baking sheet
  • Skillet
  • Mixing Bowl

Ingredients
  

Ingredients

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 pound Italian sausage or vegetarian sausage, casing removed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon crushed red pepper flakes optional
  • 1 cup cooked rice white or brown
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup breadcrumbs
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat oven to 400°F (200°C). Place squash cut side up on a baking sheet. Drizzle with oil, season with salt and pepper. Roast for 35-40 minutes until tender.
  • Meanwhile, in a skillet, cook sausage until browned. Add onion and garlic; cook until softened. Stir in thyme, red pepper flakes, and rice. Mix and remove from heat.
  • Optional: Scoop a bit of cooked squash flesh and mix it into the filling. Stir in Parmesan, breadcrumbs, and parsley.
  • Lower oven to 375°F. Fill each squash half with stuffing. Bake 15-20 minutes more, until tops are golden.

Notes

Try adding chopped nuts or dried cranberries for extra texture. Vegetarian sausage works great too!

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 14gFat: 23gSaturated Fat: 7gCholesterol: 35mgSodium: 540mgFiber: 5gSugar: 4gVitamin A: 18IUVitamin C: 24mgCalcium: 15mgIron: 10mg
Keyword acorn squash, fall dinner, stuffed squash
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