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!

close up view of Sausage-stuffed Squash in a baking pan
Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
4 servings


  • 2 acorn squash, halved and seeded

  • 1 pound ground sausage

  • 1 cup chopped celery

  • ½ cup chopped mushrooms

  • ¼ cup chopped onion

  • 1 egg, beaten

  • ½ cup sour cream

  • ½ cup grated Parmesan cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.

  2. Place squash, cut sides down, on the prepared baking sheet.

  3. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts (per serving)

523 Calories
35g Fat
31g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 523
% Daily Value *
Total Fat 35g 45%
Saturated Fat 14g 72%
Cholesterol 133mg 44%
Sodium 1232mg 54%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 24g
Vitamin C 31mg 157%
Calcium 274mg 21%
Iron 3mg 18%
Potassium 1355mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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