Description
Imagine a golden, roasted squash shell brimming with savory sausage, aromatic herbs, and melted cheese—this is the Stuffed Baked Acorn Squash you’ll want on repeat all season long. Whether you’re looking for easy dinner ideas, a healthy snack, or a hearty vegetarian-friendly main course (with easy swaps), this recipe brings comforting fall flavors and a balanced meal in one beautiful, edible bowl. Perfect for quick weeknight meals or festive holiday gatherings, it’s a dish that feels both rustic and elegant. The natural sweetness of roasted acorn squash pairs wonderfully with the richness of the filling, and that crispy top? Pure magic.
Ingredients
2 medium acorn squashes, halved and seeds removed
1 tablespoon olive oil
1/2 pound ground sausage (or turkey/plant-based option)
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut acorn squashes in half and scoop out seeds. Brush cut sides with olive oil and place cut-side down on the baking sheet. Roast for 30–35 minutes or until tender.
- While squash roasts, cook sausage in a skillet over medium heat until browned. Add onion and cook until translucent. Stir in garlic, salt, pepper, and thyme; cook 1 minute more.
- In a bowl, combine sausage mixture with cooked rice, Parmesan, breadcrumbs, and parsley. Stir in half of shredded cheese if using.
- Turn squash halves cut-side up and fill generously with the sausage mixture.
- Top with remaining shredded cheese (optional) and bake for another 15–20 minutes until golden and crispy.
- Garnish with fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner