Stuffed Baked Acorn Squash Recipe

Save this recipe on:

Golden and bubbling from the oven, Stuffed Baked Acorn Squash is a cozy, hearty dish that brings warmth to the table with every bite. The tender flesh of the acorn squash is the perfect vessel for a savory filling of sausage, sautéed onions, breadcrumbs, and cheese, all crowned with a crisp, golden topping. This is the kind of meal that makes your kitchen smell incredible and invites everyone to gather around.

Perfect as a comforting fall dinner, festive holiday side, or meat-and-veggie-packed main course, this dish delivers both flavor and nutrition in one edible bowl. With its satisfying texture and balance of sweet squash and savory filling, Stuffed Baked Acorn Squash easily wins over even picky eaters. It’s also naturally gluten-free adaptable and customizable with vegetarian swaps.

---

Ingredients for Stuffed Baked Acorn Squash Recipe

• 2 medium acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• 1/2 pound ground sausage (or ground turkey/plant-based alternative)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 cup cooked rice or quinoa
• 1/4 cup grated Parmesan cheese
• 1/3 cup breadcrumbs (regular or gluten-free)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
• Optional: 1/4 cup shredded mozzarella or sharp cheddar for topping

---

Step 1: Prepare and Roast the Acorn Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the acorn squashes in half from stem to tip and scoop out the seeds and stringy bits using a spoon. Lightly brush the cut sides with olive oil and place them cut side down on the baking sheet. Roast for about 30–35 minutes, or until the flesh is tender when pierced with a fork.

---

Step 2: Cook the Filling

While the squash is roasting, heat a skillet over medium heat. Add the ground sausage and cook until browned, breaking it apart with a wooden spoon. Once it’s nearly cooked through, add the chopped onion and cook for about 5 minutes until translucent. Stir in the garlic, salt, pepper, and thyme, cooking for another minute.

---

Step 3: Combine the Filling

Transfer the sausage mixture to a mixing bowl. Add the cooked rice or quinoa, Parmesan cheese, breadcrumbs, and parsley. Mix until well combined. If you want a cheesier finish, stir in half of the shredded cheese now.

---

Step 4: Stuff the Squash

Once the squash is done roasting and slightly cool enough to handle, flip them over. Spoon the filling mixture generously into each squash cavity. Top with remaining cheese if using.

---

Step 5: Bake Until Golden

Return the stuffed squashes to the oven and bake at 400°F for another 15–20 minutes, or until the tops are golden brown and crispy. If desired, broil for the last 1–2 minutes for extra crispiness.

---

Step 6: Garnish and Serve

Sprinkle with fresh parsley and serve warm. These are perfect as a stand-alone meal or paired with a fresh green salad.

---

Estimated Nutrition (per serving, based on 4 servings)

• Calories: 360 kcal
• Protein: 14g
• Fat: 21g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 4g
• Cholesterol: 35mg
• Sodium: 580mg

Note: Nutrition values will vary based on ingredients used (e.g., sausage type, cheese, breadcrumbs).

---

Frequently Asked Questions

1. Can I make this vegetarian?

Yes! Substitute the sausage with a plant-based ground meat alternative or a mix of mushrooms and lentils for a hearty, meat-free version.

2. Can I use a different squash?

You can! Delicata or small butternut squash work well, though cooking times may vary slightly.

3. What can I use instead of breadcrumbs?

Try crushed crackers, gluten-free breadcrumbs, or even cooked quinoa for a lower-carb option.

4. How do I know the squash is fully cooked?

Pierce the flesh with a fork—it should slide in easily and feel tender. If it resists, roast it longer.

5. Can I prepare this ahead of time?

Absolutely. You can fully assemble the stuffed squash and refrigerate up to 1 day ahead. Bake just before serving.

6. Is this recipe gluten-free?

It can be! Use gluten-free breadcrumbs and double-check sausage and cheese ingredients for hidden gluten.

7. What sides go well with this dish?

A crisp green salad, roasted Brussels sprouts, or even garlic bread are great pairings.

8. Can I add more vegetables to the filling?

Definitely. Diced bell peppers, spinach, or grated carrots can be sautéed and added for extra nutrients.

---

Print

Save this recipe on: