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Sausage-Stuffed Cheesy Acorn Squash

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

1 h 30 m servings 1065
Original recipe yields 2 servings (4 stuffed squash halves)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is melted, about 15 minutes.

Footnotes

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

Nutrition Facts


Per Serving: 1065 calories; 72 65.2 45.6 195 2526 Full nutrition

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