Sausage Stuffed Winter Squash is an easy, healthy recipe that makes a great all-in-one main dish for busy weeknights. I plan to reheat it again for lunch the next day. My kids love their squash “bowls,” and I love that this is a filling and healthy dinner.
This product is naturally gluten-free and can be easily made dairy-free. Stuffed squash is fancy enough for a Christmas side dish, but simple enough to eat any day of the week.
Stuffed Spaghetti Squash
I used spaghetti squash last time, but any winter squash will work. You can make stuffed acorn squash or opt for stuffed butternut squash. Delicata squash also works. If you’re looking for something lower in carbohydrates, try these stuffed zucchini squash “boats.”
Mushrooms, peppers and onions complement the salty and spicy sausage. Rich, creamy squash ties everything together with the help of satisfying butter and cheese.
fill options
You can change the internal mixture to suit your taste. I’ve done this with grass-fed beef, spinach, and feta cheese, or with leftover chicken, artichokes, and mushrooms. With kids, I find it’s more fun and tastier to “boat” or skewer anything.
Here are some additional ideas to include:
- Wild rice or white rice (this is why I don’t like brown rice!)
- Cheddar cheese (instead of Parmesan cheese)
- Pecans and dried cranberries
- cooked quinoa
- Spicy Italian Sausage (instead of Link Sausage)
- Add 2-3 cloves of garlic (instead of garlic powder) and fry with the onion.
Packed with vegetables, this Cheese Stuffed Acorn Squash Recipe (or any other winter squash!) is the perfect filling meal. My kids love this recipe and they keep coming back for more every time I make it!
Sausage Stuffed Winter Squash Recipe
Sweet winter squash stuffed with a savory mix of meat, peppers, onions, mushrooms and spices.
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Preheat oven to 400°F.
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Cut the squash in half from top to bottom and remove the seeds.
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Place the squash, cut side down, in a baking dish with ½ cup water. Bake for 30-45 minutes until fork tender.
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While the squash is cooking, fry the sausages in a large skillet over medium heat until browned and cooked through.
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Remove sausages from pan and set aside.
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Add the chopped onions, bell peppers and mushrooms to the pan and cook until almost soft.
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Turn off the heat, add back the sausage, butter and spices and mix well.
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When the pumpkin is cooked, take it out of the oven and turn it over so the cut side is facing up.
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Fill the squash with the sausage mixture and top with Parmesan cheese, if using. Return stuffed squash to oven and bake until browned, about 10 minutes.
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Remove from the oven, cut the squash in half, serve and enjoy!
Nutrition Facts
Sausage Stuffed Winter Squash Recipe
Amount Per Serving (0.25 Squash)
calorie 485
Calories from fat 378
% Daily Value*
province 42g65%
18g saturated fat113%
1g trans fat
5g polyunsaturated fat
17g monounsaturated fat
cholesterol 113mg38%
sodium 1437mg62%
potassium 497mg14%
carbohydrate 7g2%
2g fiber8%
3g sugar3%
protein 20g40%
Vitamin A 1669 IU33%
Vitamin C 41mg50%
calcium 64mg6%
steel 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
You can also skip the water while cooking the roasted squash version. Instead, place the oiled squash, cut-side down, on a parchment-lined baking sheet. This will caramelize the squash instead of steaming it.
How do you like to prepare your squash? Let us know by leaving a comment!
