Stuffed Acorn Squash with Sausage

Stuffed Acorn Squash with Sausage

from allrecipes.com
Dinner
120 min
4 servings
523 kcal / serving

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

Ingredients

  • 2acorn squash, halved and seeded
  • 1 poundground sausage
  • 1 cupchopped celery
  • ½ cupchopped mushrooms
  • ¼ cupchopped onion
  • 1 largeegg, beaten
  • ½ cupsour cream
  • ½ cupgrated parmesan cheese

Directions

  1. 1

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

  2. 2

    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.

  3. 3

    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.

  4. 4

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

  5. 5

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