Sausage Stuffed Acorn Squash
You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan. It's a nourishing meal that's quick enough for weeknights!
Ingredients
- 2 mediumacorn squash
- 1 tablespoonolive oil, plus more for brushing onto the squash
- 1yellow onion, small dice
- 1red bell pepper, small dice
- 2stalks celery, small dice
- salt and pepper
- 1 teaspoonschopped fresh thyme (or half a teaspoon dried)
- 3 clovesgarlic, minced
- 1 lbmild or hot italian sausage, casings removed
- 1 ¾ cupsbaby spinach or kale
- ¾ cupfreshly grated parmesan cheese, divided
Directions
- 1
Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
- 2
Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.
- 3
Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
- 4
Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
- 5
Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
- 6
Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
- 7
Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull), then sprinkle on the remaining the parmesan cheese.
- 8
Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.