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.
Cut each acorn squash in half. Scoop out the seeds. Brush the inside of each acorn squash half with about ½ tablespoon olive oil. Place in a large roasting dish cut side up, and roast for 40-50 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 ¼ 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.
Notes
To save time, you can air fry acorn squash in about 20 minutes, then pop back in to air fry for another 1-2 minutes with the toppings.