Take advantage of this nutritious and delicious acorn squash by stuffing it with tasty sausage, eggplant, and tomatoes.
Acorn squash is everywhere this time of year. Take advantage of this affordable and nutritious vegetable by making this delicious Sausage Stuffed Acorn Squash. Vegetable boats are fun to make and extremely filling. The magical duo of fiber and protein is the key to creating a healthy and filling dinner.
Ingredients
- Acorn squash: Sweet and nutty in flavor, this winter squash is affordable, nutritious, and easily accessible.
- Onion: A white or yellow onion will be mildest in flavor, but a red onion would still be delicious in the stuffing.
- Garlic: Flavorful, rich in antioxidants, and aromatic, garlic is a favorite of mine.
- Italian sausage: Whether sweet, mild, or spicy, whichever sausage you choose will be tasty and pair well with the acorn squash.
- Eggplant: Creamy and sweet when cooked, and full of vitamins and nutrients, I love to include eggplant in my cooking.
- Diced tomatoes: Creates a flavorful and nutrient sauce for the filling. The juices released are what keep the sauce moist.
- Parmiagiano-Reggiano: This hard Italian cheese is a perfect topping, creating a tasty crust on top of the stuffed squash.
- Spices: A delicious blend of basil, rosemary, and thyme add flavor and zest to the stuffed squash filling.
How to Make Sausage Stuffed Acorn Squash
To start, cut your squash in half. If they don’t sit flat, cut a little off the bottom of each half as well.
Using a large spoon, clean out all the seeds and strings in the center of your squash.
Place your acorn squash “cups” in a glass dish with a half-inch of water. To make this dinner really quick and easy, you’ll cook your acorn squash for just 6-8 minutes in the microwave.
While your acorn squash cooks, you’ll prepare your ingredients for the stuffing.
Start the filling by sautéing the onion with garlic until soft.
Then add your sausage to the pan with your basil, rosemary, and thyme. Brown for 4-5 minutes, breaking up sausage with a wooden spoon.
This is optional, but if you have some white wine on hand, use it to deglaze your pan as it also adds more flavor!
Next add your chopped eggplant and diced tomatoes.
Season with salt and pepper, and simmer for about 10 minutes for juices to cook down.
Fill your acorn squash cups evenly with the filling.
Then coat your cups with Parmigiano-Reggiano and drizzle with olive oil. Pop them in the oven and broil for 2-3 minutes until the cheese is browned.
Serve with additional cheese grated on top, and enjoy!
Easy Substitutions
- Swap out the squash: Instead of using acorn squash, this filling is also good in zucchini or bell peppers.
- Make it vegan or vegetarian: Instead of sausage, use rice or quinoa and remove the cheese.
Frequently Asked Questions:
Can you eat the skin of the acorn squash?
Yes! It’s tasty and soft when cooked.
Is acorn squash available year round?
It may be in some areas, but most grocery stores carry it from early fall through winter.
How do you store leftovers?
Kept in an air-tight container, leftover stuffed acorn squash will be good for 3-4 days.
Recommended Side Dishes
Did you try this stuffed squash recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Winter squash stores well, so don’t stress about forgetting to make it the week you buy it. But this Sausage Stuffed Acorn Squash is so good, you won’t be likely to forget.
Your fork is waiting.
Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 large onion (diced)
- 4 cloves garlic (grated)
- 2 tablespoons dried basil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 16 ounces Italian sausage (sweet or hot)
- ½ cup white wine (optional to deglaze)
- 4 cups eggplant (diced)
- 32 ounces diced tomatoes
- salt and pepper to taste
- ½ cup grated Parmigiano-Reggiano
- 2 teaspoons extra virgin olive oil
Instructions
- Slice squash horizontally to form two cups. Cut off bottom of each "cup" to create a flat surface. Scoop out seeds and discard.
- Place squash pieces in a glass container with ½ inch of water, face down, and microwave until tender – about 6-8 minutes.
- Meanwhile, saute onion with non-stick spray in a large, deep saute pan over medium high heat for 5-6 minutes or until soft. Add garlic, basil, thyme and rosemary and cook for additional 60 seconds.
- Remove Italian sausage from casing and add to pan. Use a wooden spoon or potato masher to break up sausage into bite sized pieces. Brown sausage for 4-5 minutes, continually breaking it up with spoon.
- This is optional, but If you have a little dry white wine on hand, add to the pan to deglaze the browned bits from the bottom. Skip if you don't have (or use chicken broth.)
- Add eggplant and tomatoes plus a pinch of salt and pepper to release juices. Bring to a simmer and continue cooking until juices cook down, about 8-10 minutes.
- Meanwhile, turn oven to broil and place squash cups in a glass baking dish. Stuff both cups with equal parts sausage stuffing. Feel free to overfill!
- Top each squash with equal parts Parmigiano-Reggiano and a drizzle of olive oil. Broil for 2 minutes or until cheese is browned.
