Sausage-Stuffed Cheesy Acorn Squash

Acorn squash is filled with a delicious mixture of sausage, onion, and mushrooms and topped with Cheddar-Jack cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 1065 Calories

Ingredients

• ⅛ teaspoon salt
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 cup diced celery
• 1 teaspoon chopped fresh parsley
• 1 cup finely chopped onion
• 1 cup chopped fresh mushrooms
• aluminum foil
• 1 pound bulk pork sausage
• 2 acorn squash, halved lengthwise and seeded
• ½ cup shredded Cheddar-Jack cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until cheese is melted, about 15 minutes.

Step 3

Slice a small piece off the rounded side of each acorn half so it will sit evenly; place on the prepared baking sheet, flesh-sides up.

Step 4

Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).

Step 5

Meanwhile, cook sausage in a nonstick skillet over medium heat until until browned and just done, about 5 minutes. Transfer sausage to a bowl and keep warm. Drain and discard grease from skillet. Melt butter in the skillet, then add celery and onion. Saute until onions are soft and transparent, about 5 minutes. Stir in mushrooms and cook until softened, 2 to 3 minutes. Add parsley, salt, and pepper.

Step 6

Stir sausage into the mushroom-onion mixture. Turn off heat and mix in 1/4 cup Cheddar-Jack cheese. Divide mixture evenly amongst the 4 squash halves and sprinkle with remaining Cheddar-Jack cheese. Cover the baking dish with foil.