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Sausage Stuffed Acorn Squash
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Sausage Stuffed Acorn Squash

Take advantage of this nutritious and delicious acorn squash by stuffing it with tasty sausage, eggplant, and tomatoes.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Calories: 396 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 2 acorn squash
  • 1 large onion (diced)
  • 4 cloves garlic (grated)
  • 2 tablespoons basil dried
  • 2 teaspoons thyme dried
  • 2 teaspoons rosemary dried
  • 16 ounces Italian sausage (sweet or hot)
  • ½ cup white wine (optional to deglaze)
  • 4 cups eggplant (diced)
  • 32 ounces diced tomatoes
  • salt to taste
  • black pepper to taste
  • ½ cup Parmigiano-Reggiano grated
  • 2 teaspoons extra virgin olive oil

Instructions

    Cup of Yum
  1. Slice squash horizontally to form two cups. Cut off bottom of each "cup" to create a flat surface. Scoop out seeds and discard.
  2. Place squash pieces in a glass container with ½ inch of water, face down, and microwave until tender – about 6-8 minutes.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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!
  8. Top each squash with equal parts Parmigiano-Reggiano and a drizzle of olive oil. Broil for 2 minutes or until cheese is browned.

Notes

  • Excellent source of Vitamin A, C and Calcium. Great source of Iron.

Nutrition Information

Serving 1half of squash Calories 396kcal (20%) Carbohydrates 44.3g (15%) Protein 26g (52%) Fat 15.9g (24%) Saturated Fat 4.8g (24%) Cholesterol 79mg (26%) Sodium 1090mg (45%) Fiber 11.4g (46%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 396

% Daily Value*

Serving 1half of squash
Calories 396kcal 20%
Carbohydrates 44.3g 15%
Protein 26g 52%
Fat 15.9g 24%
Saturated Fat 4.8g 24%
Cholesterol 79mg 26%
Sodium 1090mg 45%
Fiber 11.4g 46%

* Percent Daily Values are based on a 2,000 calorie diet.