Description
Enjoy a delicious and hearty meal with this recipe for Stuffed Acorn Squash. A perfect blend of flavors and textures, this dish is sure to impress your family and friends.
Ingredients
Scale
For the Squash:
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1/2 pound ground sausage (or ground turkey for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1/2 cup cooked wild rice or quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and season with salt and pepper. Roast squash halves cut-side down on a baking sheet lined with parchment for 30–35 minutes, or until tender when pierced with a fork.
- Prepare the Filling: In a skillet, cook the sausage until browned. Add onion and garlic, sauté until softened. Stir in apple, rice or quinoa, cranberries, nuts, thyme, cinnamon, salt, and pepper. Cook until heated through.
- Fill the Squash: Flip the roasted squash halves over and fill each with the sausage mixture. Sprinkle with Parmesan cheese if desired.
- Bake: Return to the oven and bake for an additional 10–15 minutes until heated through and golden on top. Serve warm.
Notes
- Make it vegetarian by swapping the sausage for mushrooms or lentils.
- You can prepare the filling in advance and assemble just before baking.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 390
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
