Stuffed Acorn Squash with Sausage

Tender stuffed acorn squash halves roasted with a meaty filling of sausage, mushrooms, and Parmesan for an easy, cheesy, and delicious fall side.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 523 Calories

Ingredients

• 1 cup chopped celery
• 1 large egg, beaten
• 1 pound ground sausage
• 2 acorn squash, halved and seeded
• 0.5 cup sour cream
• 0.25 cup chopped onion
• 0.5 cup grated Parmesan cheese
• 0.5 cup chopped mushrooms

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.

Step 2

Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.

Step 3

Return to the oven and bake until filling is cooked through, about 20 minutes.

Step 4

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Step 5

Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.