Sausage Stuffed Winter Squash is easy and Healthy cooking guide It makes a great all-in-one main meal on a busy weeknight. We heat it up for lunch the next day. My kids love squash “bowls”, and I love that these are filling and healthy dinners.
They are naturally gluten-free and can easily be made dairy-free. Stuffed pumpkin is pretty enough for a Christmas side dish, but it’s easy to find any day of the week.
Stuffed Spaghetti Squash
Last time I made these I used spaghetti squash, but any winter squash will work. You can make canned acorn squash or choose butternut squash. Delicata squash also works. And if you want something with less carbs, try these canned ones Zucchini squash “boats.“
Mushrooms, peppers and onions complement the salty, spicy sausage. The rich, creamy squash brings it all together with some satisfying butter and cheese.
Filling options
You can change the inner mix to suit your preferences. I’ve made this with grass-fed beef, spinach and feta, or with leftover chicken, artichokes and mushrooms. With kids, I find it more fun (and tasty) to put anything on a “boat” or square.
Here are some more decorating ideas to include.
- Wild rice or white rice (here’s why I don’t like brown rice.!)
- Cheddar cheese (instead of Parmesan)
- pecans and dried cranberries
- Cooked quinoa
- Spicy Italian sausage (instead of link sausage)
- Use 2-3 cloves of garlic and boil it with onion (instead of garlic powder).
This Cheesy Stuffed Acorn Squash recipe (or any other winter squash!) is the perfect filling dish packed with veggies. My kids love this recipe and keep coming back for more when I make it!
Sausage Winter Squash Recipe
Delicious winter squash stuffed with meat, peppers, onions, mushrooms and spices.
-
Preheat the oven to 400°F.
-
Cut the squash in half from top to bottom and remove the seeds.
-
Place the sliced squash in a baking dish with half a cup of water. Bake for 30-45 minutes until fork tender.
-
While the squash is cooking, sauté the sausage in a large skillet over medium-high heat until browned and cooked through.
-
Remove the dish from the oven and set it aside.
-
Add the chopped onion, bell pepper and mushrooms to the pan and cook until soft
-
Remove from the heat and add the butter and spices to the bowl again and mix well.
-
When the squash is cooked, remove it from the oven and turn it cut side up.
-
Toss the squash with the sauce mixture and top with Parmesan, if using. Return the stuffed pumpkins to the oven for about 10 minutes.
-
Remove from oven, cut each squash in half, serve and enjoy!
Nutrition facts
Sausage Winter Squash Recipe
Per Serving Size (0.25 Squash)
Calories 485
Calories from fat 378
% Daily Value*
Fat 42 g65%
Saturated fat 18 g113%
Trans fat 1 g
Polyunsaturated fat 5 g
Monounsaturated fat 17 g
Cholesterol 113 mg38%
Sodium 1437 mg62%
Potassium 497 mg14%
Carbohydrates 7 g2%
Fiber 2 g8%
Sugar 3 g3%
Protein 20 g40%
Vitamin A 1669 IU33%
Vitamin C 41 mg50%
Calcium 64 mg6%
Metal 2 mg11%
* Percent daily values are based on a 2000 calorie diet.
You can also skip the water while cooking for a fried version of squash. Instead, place the oiled squash cut side down on a lined baking sheet. The squash will be more caramelized this way instead of being steamed.
How do you like to prepare squash? Leave a comment and let us know!
