Description

A hearty and flavorful recipe that transforms acorn squash into a protein-rich main course. This sausage stuffed acorn squash delivers sweet, nutty squash filled with savory Italian sausage, spinach, cranberries, and pecans for a balanced and satisfying meal.

Ingredients

Scale

2 medium acorn squash
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
Black pepper, to taste
1 tablespoon olive oil (for filling)
1 small yellow onion, finely diced
10 oz spicy Italian sausage, crumbled (or mild/turkey sausage)
4 cloves garlic, minced
1 tablespoon Italian seasoning
4 oz fresh spinach leaves
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped

Instructions

Preheat oven to 400°F. Slice tops and bottoms of squash for stability, then cut in half lengthwise and scoop out seeds.
Place squash halves cut-side up on baking sheet. Drizzle with olive oil, season with salt and pepper, then flip cut-side down. Roast for 30 minutes.
While squash roasts, heat olive oil in skillet. Sauté onion 2-3 minutes until translucent.
Add sausage and cook 5-7 minutes until browned. Stir in garlic and Italian seasoning; cook 1 minute.
Add spinach and cook until wilted. Stir in cranberries and pecans. Adjust seasoning with black pepper.
Remove squash from oven, flip cut-side up, and reduce oven to 350°F. Fill each half with sausage mixture.
Bake 15-20 minutes until filling is hot and squash is fork-tender.

Notes

Choose firm, heavy squash with deep ridges for best flavor. If using frozen spinach, drain thoroughly to avoid excess moisture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 582
Sugar: 12g
Sodium: 695mg
Fat: 42g
Saturated Fat: 10g
Unsaturated Fat: 32g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 7g
Protein: 14g
Cholesterol: 54mg

Keywords: sausage stuffed acorn squash, baked acorn squash, stuffed squash recipe, fall dinner, hearty main dish