This quick and easy acorn squash stuffed with sausage is an irresistible fall dish, and it's all done in an Instant Pot®.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.

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  • Transfer mixture to a bowl; drain and discard any excess grease.

  • Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.

Nutrition Facts

590 calories; protein 26.2g 52% DV; carbohydrates 47.5g 15% DV; fat 34.8g 54% DV; cholesterol 63.8mg 21% DV; sodium 1418.9mg 57% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2018
Awesome, loved it. Didn't have a instant pot. Baked the squash in the oven first then added the sausage mixture and returned to the oven to heat marinara sauce and melt the cheese. My husband and I both really liked it. Read More
(13)

Most helpful critical review

Rating: 2 stars
11/29/2018
The taste of the filling was great but the squash could have used a little more time. The next time I make it I will use 6 minutes instead of 4. Well I tried 6 minutes and the squash was still a little hard so I will not make it again in the instant pot but in the Micro where I've made it before but I will use the filling. Read More
(1)
55 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/05/2018
Awesome, loved it. Didn't have a instant pot. Baked the squash in the oven first then added the sausage mixture and returned to the oven to heat marinara sauce and melt the cheese. My husband and I both really liked it. Read More
(13)
Rating: 4 stars
11/08/2018
I don't have an Instapot so adapted for oven/stove method. Halved the acorn squash and put in a 450 oven for 30 minutes. Cooked the sausage, onion & pepper on the stove, added other ingredients then stuffed the squash. Reduced oven to 400 and baked another 30 - 35 minutes. The marinara and vegetables with the squash created a unique but pleasing flavor. I didn't care for the sausage but it may have been the brand. It was a nice change of pace dinner. Thank you Read More
(11)
Rating: 4 stars
11/05/2018
5 stars for flavor but 3 for execution. The recipe makes me wonder if this was actually tested in the Instant Pot. The meat mixture is great but after you stuff the 2 halves of squash it is impossible to fit them both in the pot without 1 tipping. I had to pressure cook them one at a time. Then realized 4 min plus 7 min release was still not enough to cook the squash it was still hard so it took forever. Next time I will cook the 2 halves of squash alone in the pot which I know only takes 6 minutes. Cook the meat mixture on the stove and this meal could have been done in 15 min. Read More
(6)
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Rating: 5 stars
11/04/2018
I used PRIMO sausage one hot and two sweet which provided a nice balance. I don't have a pressure cooker so I put a little water in the bottom of an oven proof skillet and baked it at 375 for about 30 minutes. One thing I really like about this recipe is that it's meaty and hearty. All too often you find recipes for acorn squash that are sweet. This one is filling and I only ate 1/4 of it. Also I think you could make many variations according to your own taste. Read More
(4)
Rating: 4 stars
12/09/2018
Like others I don t have an Insta-pot. Thank you Frosty Cat for the temps and times to make it in the oven. They worked great. I used 3 large garlic cloves and twice as much oregano both of which I added to the mixture and cooked for a couple of minutes before adding the marinara sauce. I will definitely make again! Read More
(2)
Rating: 5 stars
11/19/2018
I used a butternut squash Read More
(1)
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Rating: 5 stars
11/16/2018
i made this tonite without the 'insta pot' (what IS that anyway?)I had 2 acorn squash so I doubled the contents... --I also added one small zucchini chopped into the sausage 'saute' mix... Deeee lish! I did not add the extra tomato sauce; I like it without a real tomatoey taste. It WAS time consuming-- but it was my 1st time and next time will go faster. Read More
(1)
Rating: 4 stars
11/02/2018
Quick and easy flexible and tasty. Would suggest a sprinkling of kosher or sea salt and accompany with a salad of your choice Read More
(1)
Rating: 2 stars
11/29/2018
The taste of the filling was great but the squash could have used a little more time. The next time I make it I will use 6 minutes instead of 4. Well I tried 6 minutes and the squash was still a little hard so I will not make it again in the instant pot but in the Micro where I've made it before but I will use the filling. Read More
(1)