SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
ACORN SQUASH STUFFED WITH SAUSAGE AND SOUR CREAM
Make and share this Acorn Squash Stuffed With Sausage and Sour Cream recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook sausage, onion and mushrooms in butter in skillet.
- When squash is done baking and cooled slightly, cut in half and scoop out seeds.
- Add sour cream to sausage mixture.
- Stuff squash with sausage mixture.
- Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.
SQUASAGE (SAUSAGE-STUFFED SQUASH)
This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Provided by all_He_created_was_good
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet 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 skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g
SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the squash: Preheat the oven to 400 degrees F.
- Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
- Lower the oven temperature to 350 degrees F.
- Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
- For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
- Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.
LIGHT SAUSAGE-STUFFED ACORN SQUASH
Just a few ingredients make a savory and hearty meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
- Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
- Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 60 mg, Fiber 10 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
SAUSAGE STUFFED ACORN SQUASH
This recipe was adapted from a 1970's issue of Southern Living. The sausage and squash and parmesan cheese blend together to create a wonderful flavor. I use non-fat sour cream and a lowfat sausage to cut some calories. I usually serve this with a side dish of pasta, truly a good fall dinner and a family favorite.
Provided by carolinamom
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cut squash in halves, remove seeds, place cut side down in 13 x 9 baking dish filled with 1 inch or so of water,bake until squash is tender, about 40 minutes. The squash can also be microwaved until tender,approx 15 minutes.
- While squash is baking, crumble sausage along with onions,celery, and mushrooms and fry until sausage is browned.
- Drain fat.
- Mix together egg, sour cream and parmesan cheese, stir together with sausage mixture.
- Scoop mixture into acorn halves, place back in oven, bake 20 minutes.
Nutrition Facts : Calories 660.4, Fat 50.2, SaturatedFat 21.5, Cholesterol 156, Sodium 1289.2, Carbohydrate 30.6, Fiber 3.8, Sugar 1.4, Protein 24.4
QUICK SAUSAGE-STUFFED SQUASH
Acorn squash with its dark green skin and orange interior makes a cheery bowl for this creamy sausage dish. As a twist, try maple-flavored sausage. -Mary Magner, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash so it sits flat. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender., Meanwhile, in a large skillet, cook sausage, onion and celery over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Remove pan from heat; drain. Stir in sour cream., Turn squash cut side up. Spoon sausage mixture into centers of squash. Microwave, covered, 1-2 minutes or until heated through. Sprinkle with pepper.
Nutrition Facts : Calories 371 calories, Fat 25g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein.
SAUSAGE-STUFFED ACORN SQUASH
Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.
Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.
QUICK SAUSAGE STUFFED ACORN SQUASH
This is a stick to your rib meal that is quick to fix in that you can use the microwave to cook the squash. It comes from Quick Cooking magazine.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half and remove seeds.
- Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
- Meanwhile, crumble sausage into large skillet and add celery and onion.
- Cook over medium heat until meat is no longer pink, drain.
- Remove from heat and stir in sour cream.
- Spoon sausage into squash halves.
- Cover and microwave on high for 1 minute or until heated through.
Nutrition Facts : Calories 473.9, Fat 27.8, SaturatedFat 11.3, Cholesterol 115, Sodium 110, Carbohydrate 25.7, Fiber 3.7, Sugar 1.1, Protein 31.7
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