Description
Savor the flavor of acorn squash stuffed with savory sausage in this easy fall recipe Perfect for cozy evenings and holiday gatherings
2 medium acorn squashes
1 lb Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 cup cooked quinoa or rice
1 cup shredded cheese (mozzarella or cheddar)
1 teaspoon dried oregano
½ teaspoon thyme
Salt and pepper, to taste
Olive oil, for drizzling
Fresh parsley, for garnish (optional)
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
Place the squashes on a baking sheet lined with parchment paper, face down, and roast for about 25-30 minutes until tender.
While the squashes are roasting, heat a large skillet over medium heat and cook the sausage until brown and crispy.
Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
Stir in the cooked quinoa (or rice), oregano, thyme, and ½ cup of the shredded cheese. Season to taste.
Turn the roasted acorn squash halves over and fill them with the sausage mixture. Top with the remaining cheese.
Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the cheese is melted.
Garnish with fresh parsley and serve warm.
Notes
A warm and hearty dish featuring acorn squash stuffed with savory sausage, herbs, and cheese, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
Keywords: Sausage Stuffed Acorn Squash, Fall Recipes, Comfort Food, Vegetarian Option, Healthy Dinner
