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!

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

523 calories; protein 24.4g 49% DV; carbohydrates 30.9g 10% DV; fat 34.9g 54% DV; cholesterol 132.9mg 44% DV; sodium 1231.5mg 49% DV. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2015
I can't give recipe 5 stars as is cause I tweeked it...but my tweeks made it 6 stars according to husband. I sprinkled squash with a little salt and pepper before baking as instructed. I pretty much followed basic above recipe but... Subbed plain Greek yogurt for sour cream; added diced green apple to sauted onion, mushroom,celery, & added minced garlic, cayenne pepper, salt, pepper. To the egg, yogurt, and parm cheese I Added 1/4 cup shredded sharp cheddar. Mixed both together and added 3/4 cup cooked brown rice. Scooped out some of acorn squash, to make more room for stuffing but then mixed loose squash into meat mixture. Packed into squash and topped with mixture of panko crumbs mixed, melted butter And parsley. Backed 20minutes then 1-2minutes at broil to crisp/brown up topping. See my photo of yummy end result Read More
(43)

Most helpful critical review

Rating: 3 stars
01/24/2015
Like an omelette inside a piece of squash. Not my cup of tea. Read More
(1)
173 Ratings
  • 5 star values: 147
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/18/2015
I can't give recipe 5 stars as is cause I tweeked it...but my tweeks made it 6 stars according to husband. I sprinkled squash with a little salt and pepper before baking as instructed. I pretty much followed basic above recipe but... Subbed plain Greek yogurt for sour cream; added diced green apple to sauted onion, mushroom,celery, & added minced garlic, cayenne pepper, salt, pepper. To the egg, yogurt, and parm cheese I Added 1/4 cup shredded sharp cheddar. Mixed both together and added 3/4 cup cooked brown rice. Scooped out some of acorn squash, to make more room for stuffing but then mixed loose squash into meat mixture. Packed into squash and topped with mixture of panko crumbs mixed, melted butter And parsley. Backed 20minutes then 1-2minutes at broil to crisp/brown up topping. See my photo of yummy end result Read More
(43)
Rating: 5 stars
01/07/2014
This is so good! I've always had sweet acorn squash, so I wasn't sure what I would think. My husband can't wait for me to make it again. He said it was restaurant quality. DH doesn't like mushrooms, so I left those out and added red bell pepper. The other change I made was how I cooked the squash--I did it my usual way of putting some water in the bottom of a baking pan, put the cut sides down, and baked at 350 for 45 min. When I added the stuffing, I upped the oven to 375 and followed the recipe. It cooked perfectly. Thanks for an excellent recipe! Read More
(41)
Rating: 5 stars
04/04/2014
Delicious!! I added a diced green apple and substituted plain Greek yogurt for the sour cream. My boyfriend said it was the best thing I've ever made! Read More
(22)
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Rating: 5 stars
11/17/2013
This was extremely delicious and the best stuffed squash I have ever had! I heated the squash in the microwave for 2-3 minutes to make it easier to cut and scoop out seeds. We actually prepped everything the night before...baked the squash and made the filling, but stored separately in fridge. The next day it was so easy to just put together and warm in oven. We followed the recipe, but threw in some extra mushrooms and added some shredded cheese on top the last 5 minutes of baking. Everyone loved it! I can't wait to make again. Read More
(13)
Rating: 5 stars
02/13/2015
his is an excellent recipe. My wife who is very particular loved it and said it was the best she had ever eaten.I did prepare it exactly as written but I have a suggestion. to make it simpler to prepare. When the squash is cut turn it upside down on a glass plate in the microwave covered with a plastic hood on high for 12 minutes. you need a layer of water on the plate A shorter time might do for smaller squash.( Microwave 900 watts) This will ensure that the squash is perfectly tender and has no uncooked fibrous strands. I have just made this a second time but used a buttercup squash. this squash is a little larger and should be cut in half as with the acorn squash. Each half again is put upside down on a glass plate with I/2 inch of water in the microwave and cook for 6 minutes. ( do each 1/2 separately). then fill each half as in the recipe with the sausage mixture and bake in the oven for 20-30 minutes this cuts the cooking time from the original recipe. the flavor of this squash is excellent. Read More
(9)
Rating: 5 stars
06/04/2014
Had this for dinner and it was great, my daughter really loved it. I halved the recipe since there was only 2 of us. I did of coarse use the 1 egg and I did add a dash of salt & pepper to sausage mixture. I'm use to putting water in my pan when cooking these type of squash and only had to cook for 45 mins, then on the last cooking I put at 350 for 30 mins. Cooked perfectly. Wasn't able to really taste the mushrooms so next time I might add just a little more. Read More
(8)
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Rating: 5 stars
01/02/2014
My first review ever, and this dish is worth the honor! One of the best dishes I have ever had. It made me feel as if I was eating in a high class restaurant. Enjoyed every bite. Loved it! Read More
(5)
Rating: 5 stars
04/09/2014
I loved this recipe. It was a good one to make ahead earlier in the day and then do the last bit of cooking before dinner. I did have to bake it more than 20 minutes (almost 30) since it was cold when I put it in the oven. This would be good for a dinner party. The only thing I changed was 1/2 cup onion and put in some ground pepper. I used hot sausage. It turned out delicious and my husband said he would love to have this one again. Read More
(5)
Rating: 5 stars
11/27/2014
This is amazing! The only thing I have started doing differently is when I scoop out all the squash I mix it up in a bowl then put it into a cast iron skillet to bake off. Oh and I will interchange nonfat greek yogurt for the sour cream too. I think it changes a little each time I make it but I always seem to mangle my squash skins while scooping. Enjoy! Read More
(5)
Rating: 3 stars
01/24/2015
Like an omelette inside a piece of squash. Not my cup of tea. Read More
(1)