Stuffed Acorn Squash

With Italian Sausage Stuffing, Perfect For The Holiday Table!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

1 acorn squash, halved, seeds removed
1/4 lb. Italian bulk sausage
1 cup carrots, small diced
1 cup celery, sliced
1 cup zucchini, diced
1/4 cup red onion, diced
2 cloves garlic, sliced thin
1 cup Ciabatta bread, small cubes
1/4 cup pignoli nuts
2 tbsp + 2 olive oil
1/4 tsp fresh thyme
2 tbsp Parmesan cheese, grated

Cooking Tools
Medium skillet with lid
Baking dish


Preheat oven 375 Degrees F. Take halved and seeded acorn squash and coat with 2 tbsp of olive oil inside and out.  Salt and pepper inside of squash and place in baking dish.  Bake for 45 minutes. Insert tip of knife into the interior meat of the squash to check to see if the the squash is cooked.  While the squash is baking, in a skillet add; olive oil and sausage ( break apart the sausage as you are placing in the skillet).  Cook the sausage for 10 minutes.  Add in carrots, celery, zucchini, onions and garlic.  Place lid on and cook until carrots are slightly tender and sausage is fully cooked and browned. Toss in bread, pignoli nuts, thyme, Parmesan, salt and pepper to taste.  Once squash has cooked for 45 minutes, remove from oven and stuff each cavity with the sausage stuffing mixture and place back in oven for 15 additional minutes.
Serves 2-4

1 thought on “Stuffed Acorn Squash”

  1. Pingback: Stuffed Acorn Squash – Woman and the Whisk | My Meals are on Wheels

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