Stuffed Acorn Squash

Creamy, sweet acorn squash is stuffed full of spicy Italian sausage, earthy shiitake mushrooms and fresh herbs for a rich and savory meal that the whole family will love. My Stuffed Acorn Squash is super easy to make, delicious and healthy too!  

Preheat an oven to 400 deg F. Wash, halve and scoop the seeds out of two acorn squash. Sprinkle the interior of each squash with a pinch of Kosher salt. Set aside. In a large mixing bowl, add ⅓ cup of chopped onion, one clove of minced garlic, one teaspoon of fresh basil, 2 teaspoons of fresh thyme, one cup of chopped shiitake mushrooms, one teaspoon of Morton’s kosher salt, one pound of spicy Italian sausage, ½ cup of Parmesan cheese and one cup of cooked brown rice. Mix the ingredients together until combined. Fill the cavity of each squash half with stuffing then place the squash in a 9”x13” glass pan that has been oiled. Cover the pan with foil and bake the squash for 45 minutes. Uncover the squash and bake for another 10-15 minutes or until the sausage is golden brown. Garnish with fresh flat-leaf parsley and enjoy! This recipe serves four.

Print Recipe

Stuffed Acorn Squash

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Course

Servings: 4 servings

Ingredients

• 2 acorn squash
• ⅓ cup onion, chopped
• 1 clove minced garlic
• 1 tsp fresh chopped basil
• 2 tsp fresh chopped thyme
• 1 cup chopped shiitake mushrooms
• 1 tsp Morton's kosher salt
• 1 lb Italian sausage
• ½ cup shredded parmesan cheese
• 1 cup cooked brown rice
• flat-leaf parsley for garnish

Instructions

• Preheat the oven 400 deg F.
• Wash, halve and deseed the acorn squash. Sprinkle each squash half with a pinch of Kosher salt and set aside.
• In a large bowl, mix together the remaining ingredients.
• Fill the cavity of each squash half with the sausage mixture. Place the squash in a 9"x13" glass pan that has been oiled. Bake the squash uncovered for 45 minutes.
• After 45 minutes, uncover the squash and bake for an additional 15 minutes or until the sausage mixture is golden brown on top and the squash is tender.
• Serve with a garnish of chopped flat-leaf parsley and enjoy. This recipe serves 4.