Acorn squash filled with a sausage, onion, and celery mixture and topped with Cheddar-Jack cheese.

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
2
Yield:
4 stuffed squash halves
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Slice a small piece off the rounded side of each acorn half so it will sit evenly; place on the prepared baking sheet, flesh-sides up.

  • Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).

  • Meanwhile, cook sausage in a nonstick skillet over medium heat until until browned and just done, about 5 minutes. Transfer sausage to a bowl and keep warm. Drain and discard grease from skillet. Melt butter in the skillet, then add celery and onion. Saute until onions are soft and transparent, about 5 minutes. Stir in mushrooms and cook until softened, 2 to 3 minutes. Add parsley, salt, and pepper.

  • Stir sausage into the mushroom-onion mixture. Turn off heat and mix in 1/4 cup Cheddar-Jack cheese. Divide mixture evenly amongst the 4 squash halves and sprinkle with remaining Cheddar-Jack cheese. Cover the baking dish with foil.

  • Bake in the preheated oven until cheese is melted, about 15 minutes.

Cooks Note:

You can use any type of bulk sausage ( sage, hot, or spicy), depending on your taste.

Nutrition Facts

1065 calories; protein 45.6g; carbohydrates 65.2g; fat 72g; cholesterol 195.1mg; sodium 2525.8mg. Full Nutrition
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