Spicy Italian Sausage in a tender roasted squash - this Sausage Stuffed Acorn Squash is the perfect Fall side dish that is healthy, hearty, and filling.
I recently posted my recipes for Honey Roasted Acorn Squash, and I just couldn't get enough of acorn squash. It's such a pretty and tasty Fall squash, and it is the perfect serving bowl for other food. So I knew I had to stuff it with something.
Spicy Italian Sausage is the perfect filling for acorn squash. It complements the tender, slightly-sweet squash so perfectly. Of course, if you want, you can go with sweet Italian sausage, or even ground beef, ground pork, or ground turkey. But let's be real, sausage is so much tastier than all those other meats.
Related recipe: Chickpea Chorizo Stew
Two variations for this Stuffed Acorn Squash Recipe
I made two slightly different fillings for this recipe:
- Italian sausage with grape tomatoes (just to add a bit more vegetables to the meal)
- Italian sausage with raisins
I hope I didn't lose you there with the raisins! If you're a raisin-hater, then fine, I admit this might not be for you. But if you generally like raisins, you've GOT to try adding them to savory recipes, especially ones with ground meat. The sweet and savory combo of raisins and sausage is fantastic.
You can also try the filling without tomatoes or raisins. It's great on its own too.
Related recipe: Sausage Stuffed Eggplant
How to make Sausage Stuffed Acorn Squash
This recipe is super easy to make! It does take a while though, because you have to roast the acorn squash first before filling it, and that takes about 30-40 minutes. To roast the acorn squash, just cut them in half, brush with olive oil, and put them in a preheated oven (375F):
While the acorn squash is roasting, prepare the filling:
- Saute a diced onion and minced garlic in a large skillet
- Move the onions to one side of the skillet and add the sausage (either buy sausage meat without the casings, or remove the meat from the casings)
- Stir fry the sausage meat, breaking it up with a spatula, until fully cooked. Stir in some fresh herbs, such as parsley
- If you want to use add raisins, or some grape or cherry tomatoes (or diced tomatoes), stir them into the sausage mixture
- Divide the sausage stuffing mixture between the acorn squash halves, top with cheese, and broil for 1-2 minutes, just until the cheese melts
Is Acorn Squash Healthy?
Acorn squash is so healthy and has so many nutritional benefits:
- It is pretty low in calories (1/2 of a squash is just 90 calories)
- It has a lot of potassium
- It has a lot of dietary fiber, which is great for digestion
- It has a good amount of Vitamin A, Vitamin C, Vitamin B-6, and magnesium
On top of all this, it is pretty filling. It doesn't taste or feel like a vegetable, so it is very satisfying to eat, but it is low in calories and has a ton of nutrition like a vegetable.
So this sausage stuffed acorn squash dish is a complete meal: vitamins, nutrients, some healthy carbs, and protein from the sausage.
By the way, if you're looking for a simpler acorn squash recipe, try this Honey Roasted Acorn Squash.
Looking for more recipes featuring Fall produce? I gotcha.
- Pan-fried Brussels sprouts with turkey bacon
- Lentil butternut squash soup
- Butternut squash spinach skillet
- Baked chickpeas with butternut squash
- 13 Sweet potato recipes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Sausage Stuffed Acorn Squash
- 2 acorn squashes halved
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 lb Italian sausage meat removed from casing
- 1/4 cup fresh parsley leaves finely diced
- Optional: 1 cup grape tomatoes cut in half, or 1/2 cup raisins
- Optional: 4 tablespoons freshly grated Parmesan cheese
- Preheat oven to 375F.
- Cut each acorn squash in half. Scoop out the seeds. Brush the inside of each acorn squash half with about 1/2 tablespoon olive oil. Place in a large roasting dish cut side up, and roast for 30-40 minutes, or until fully cooked and easily pierced with a fork.
- While the acorn squash halves are roasting, prepare the sausage filling: Dice the onion. Mince the garlic.
- In a large skillet, heat 1 tablespoon of olive oil and add the onion and garlic. Saute over medium heat for about 5 minutes, or until the onion starts to soften.
- Push the onion to one side of the skillet and add the Italian sausage meat. Use a spatula to break up the sausage meat. Cook over medium-high heat, stirring frequently, for about 7-10 minutes, or until the sausage is fully cooked. Add the fresh parsley and stir. Remove from heat and wait until the acorn squash is done roasting. Optional: Stir in halved grape tomatoes or raisins, if using.
- When the acorn squash is fully roasted, carefully remove it from the oven. Scoop about 1/4 of the sausage mixture into each acorn squash half. Top with freshly grated Parmesan cheese, if desired. Broil for 1.5 - 2 minutes, or until the top of the sausage mixture gets crispy and the cheese melts.