This stuffing has the perfect blend of sausage, bread, colorful cranberries, sage, and a tangy Granny Smith apple! Looking for a shortcut? Swap out a box of stuffing mix. STUFFING If you happen to have leftover sausage stuffing, use that and skip the sausage and stuffing for this recipe. They both require the same prep and cooking before filling. However, zucchinis can be cut lengthwise, scooped out, and filled with stuffing as well. SQUASH Acorn squashes are small and dark green on the outside and yellow on the inside – their size makes them perfect for a single serving.
Serve.Keep the festive food vibe going with this ultra-cozy stuffed acorn squash recipe! Remove from the oven and sprinkle with fresh parsley. Place stuffed squash back onto the baking sheet and bake in the oven for 15-minutes until warmed through and cheese has melted and browned. (About 1 cup of stuffing should fill each half.) Sprinkle with more Parmesan cheese. Add the squash to the stuffing mixture and stir well. Using a spoon, scrape out the squash, making sure to keep the shell intact. Cook for 3-4 minutes until warmed through. Then add back in sausage along with the rice, sage, thyme, salt, pepper, and rosemary. Add 1 Tablespoon of olive oil to the skillet. Place on a paper-towel-lined plate to drain. Meanwhile, place the sausage in a large skillet over medium heat. Remove from the oven and allow to cool to the touch. Bake in the oven for 1 hour or until tender. Place squash halves on a large baking sheet. The wee bit of spiciness of the sausage, the earthiness of the herbs, the tartness of those cranberries, and the crunch of the nuts! It’s just an explosion of flavor in every bite! That’s it, my friends! A Healthy & Scrumptious Dinner is served! And what a dinner! To start you have that buttery acorn squash that’s been roasted to perfection. Then put the stuffed squash back in a 400-degree oven for 15 minutes. Scoop about 1 cup of the stuffing into the squash shell.Place the squash in with the stuffing and mix well. Then carefully scrape out the squash-keeping the shell intact. Remove the squash from the oven when it is tender.Add everything back into the large skillet, along with the rice, and herbs.In a separate saute pan, add in fresh cranberries (chopped) and walnuts. Saute celery and onion for 4-5 minutes.Then remove to a paper towel-lined plate. Roast the squash at 400 degrees for about 60 minutes.
#SAUSAGE STUFFED ACORN SQUASH FULL#
Since it’s just Michael and I, I usually make the full stuffing recipe and freeze half of it for another meal. This recipe makes enough stuffing to fill four (4) halves of acorn squash.
Cooked Rice (You can use White, Jasmine, Long Grain, Wild, and even Quinoa).Italian Sausage (or whatever kind of sausage you have).I’ve made this in my favorite squash-butternut and it adds just a slight bit of sweetness to the oh so savory stuffing! What do you need to make sausage stuffed acorn squash? That’s right my friends! This Sausage Stuffed Acorn Squash is all those wonderful things and more! Even better? This dish is so versatile that I jokingly call it Kitchen Sink Squash! Because frankly, you can put everything but in the stuffing. And drum roll please…it’s HEALTHY and oh so YUMMY too! Well, I’m here to share a recipe that can fix that! In fact, sometimes you might get so busy that dinner consists of a bowl of cereal or a piece of cold toast! Am I right? If you’re like me, that means sometimes you’re not always taking the time to cook up something good for you. But I also plan to share a few healthy dishes too.īecause, friends, we all know, the holidays can be SUPER busy and yes, stressful too. The holidays are quickly approaching, and I will definitely have some yummy sweet treat recipes to share with you in the next few weeks. Today I’m going to share a delicious and healthy recipe that is quick and easy to make and truly become one of our favorite go-to dinners! Sausage Stuffed Acorn Squash Roasted Acorn Squash stuffed with Italian sausage, rice, herbs, cranberries & vegetables!
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