SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the squash: Preheat the oven to 400 degrees F.
- Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
- Lower the oven temperature to 350 degrees F.
- Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
- For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
- Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.
STUFFED ACORN SQUASH WITH SAUSAGE, BARLEY AND GOAT CHEESE
Provided by Damaris Phillips
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
- Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
- Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
- Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.
SAUSAGE-STUFFED ACORN SQUASH
Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.
Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.
ITALIAN SAUSAGE-STUFFED SQUASH
From Troy, Ontario, Ruth Lee writes, "A neighbor gave me this recipe and was so enthusiastic about it, I had to try it. This is absolutely the best way I know to serve acorn squash."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe 11x7-in. baking dish. Cover and microwave on high for 10-12 minutes or until tender., Meanwhile, crumble sausage into a large skillet; add the onion, green pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato, Italian seasoning, salt and pepper., Turn squash cut side up. Stuff with sausage mixture; sprinkle with Parmesan cheese. Cover and microwave on high for 2-3 minutes or until heated through.
Nutrition Facts :
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
- While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
- Add Garlic and Sausage, until sausage is browned on all sides.
- Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
- Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
- Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams
SQUASAGE (SAUSAGE-STUFFED SQUASH)
This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Provided by all_He_created_was_good
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g
LIGHT SAUSAGE-STUFFED ACORN SQUASH
Just a few ingredients make a savory and hearty meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
- Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
- Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 60 mg, Fiber 10 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
SAUSAGE-AND-PEAR-STUFFED ACORN SQUASH
This main course dish is a real beauty! Acorn squash halves are roasted and deliciously filled with a savory sausage and pear saute. The natural sweet flavors from the pear and squash are perfectly coupled with the warm taste of sausage and sage. I've written the recipe for 2 people, but you could easily double or even triple the filling for more squash halves!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
- Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
- Roast in the preheated oven until softened, about 30 minutes.
- Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
- Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 46.6 g, Cholesterol 64.7 mg, Fat 31.7 g, Fiber 8.2 g, Protein 18.5 g, SaturatedFat 9.5 g, Sodium 1122.5 mg, Sugar 17 g
QUICK SAUSAGE STUFFED ACORN SQUASH
This is a stick to your rib meal that is quick to fix in that you can use the microwave to cook the squash. It comes from Quick Cooking magazine.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half and remove seeds.
- Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
- Meanwhile, crumble sausage into large skillet and add celery and onion.
- Cook over medium heat until meat is no longer pink, drain.
- Remove from heat and stir in sour cream.
- Spoon sausage into squash halves.
- Cover and microwave on high for 1 minute or until heated through.
Nutrition Facts : Calories 473.9, Fat 27.8, SaturatedFat 11.3, Cholesterol 115, Sodium 110, Carbohydrate 25.7, Fiber 3.7, Sugar 1.1, Protein 31.7
SAUSAGE STUFFED ACORN SQUASH
Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.
Provided by ratherbebaking
Categories One Dish Meal
Time 30m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half, remove seeds.
- Place squash cut side down in a microwave safe dish.
- Cover and microwave on high for 10-12 minutes or until tender.
- Cook sausage and onion in a large skillet until sausage is no longer pink.
- Drain if needed.
- In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
- Stuff squash with sausage mixture.
- Cover and microwave 2-3 minutes or until heated through.
Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4
SAUSAGE & APPLESAUCE STUFFED ACORN SQUASH
Make and share this Sausage & Applesauce Stuffed Acorn Squash recipe from Food.com.
Provided by Aroostook
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Cut squash in half, remove pulp and seeds.
- Bake cut side down on greased baking sheet for 30 minutes.
- Shape sausage meat into 12 balls.
- Remove squash from oven. Turn over and sprinkle with spices.
- Fill each squash half w/ 1/2 cup applesauce and 3 sausage balls.
- Bake for another hour at 350 degrees F.
Nutrition Facts : Calories 875.5, Fat 60.8, SaturatedFat 20.1, Cholesterol 163.4, Sodium 2067.4, Carbohydrate 48.2, Fiber 5, Sugar 0.1, Protein 36.2
ACORN SQUASH STUFFED WITH SAUSAGE AND SOUR CREAM
Make and share this Acorn Squash Stuffed With Sausage and Sour Cream recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook sausage, onion and mushrooms in butter in skillet.
- When squash is done baking and cooled slightly, cut in half and scoop out seeds.
- Add sour cream to sausage mixture.
- Stuff squash with sausage mixture.
- Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.
ACORN SQUASH STUFFED WITH SAUSAGE AND RICE
This is a hearty meal all in one!
Provided by Cheryl King
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
- Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.
- Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.
- Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 61.1 g, Cholesterol 38.1 mg, Fat 20.5 g, Fiber 5.3 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 779.3 mg, Sugar 13.8 g
TURKEY SAUSAGE-STUFFED ACORN SQUASH
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes., Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat., Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up., Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
Nutrition Facts : Calories 302 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 370mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein. Diabetic Exchanges
COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH
If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned., Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.
Nutrition Facts : Calories 521 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 979mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 8g fiber), Protein 25g protein.
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