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Stuffed Acorn Squash
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Stuffed Acorn Squash

Stuffed Acorn Squash is an easy, complete fall meal. It takes about an hour to make so it’s perfect for the weekends.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 532 kcal
Course: Side Dish, Main Course, Dinner
Cuisine: American

Ingredients

  • 2 acorn squash
  • 1 cup rice cooked, cooled
  • 6 ounces breakfast sausage
  • ½ cup onion diced
  • ½ cup celery chopped
  • ½ cup carrot diced
  • ½ cup apple diced
  • ½ bag spinach fresh
  • 1 cup cheddar cheese shredded
  • ½ teaspoon thyme fresh, minced
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Remove the squash stem by just breaking it off. Carefully cut the squash in half with a sharp chef’s knife.
  2. Remove the seeds with a tablespoon. Rub the flesh with a thin coat of olive oil. Season with salt and pepper. Place them on a parchment-lined baking sheet for easy clean up. Roast cut-side up.
  3. Boil chicken stock to cook the rice. If you have leftover rice, skip this step.
  4. Cook the rice according to the package directions. Remove from heat and let it cool.
  5. Chop the sausage. If you have small links, you can just cut them, large links should have the meat removed for the casings.
  6. Brown the sausage in a large cast iron skillet. When it is done, transfer it into a large mixing bowl.
  7. Meanwhile, chop the vegetables and the apple.
  8. Add the mirepoix (vegetables) and apple to the same skillet the sausage was browned in. Season with salt and pepper. Soften them over medium heat for 10 minutes or so, turning often so that they don’t brown. Transfer the vegetables to the bowl with the sausage.
  9. Wilt the spinach in the same skillet with a splash of olive oil, flipping often. Season the spinach with salt and pepper.
  10. Pro tip: Chop and wilt the whole bag. Use what you need for this recipe. Then, place the remainder in freezer-safe containers or bags and freeze for use in another recipe.
  11. Continue to cook and stir until the spinach is just wilted.
  12. Add all of the filling ingredients to a large bowl with the sausage and vegetables.
  13. Mix the ingredients for the filling together.
  14. Remove the cooked squash from the oven when they are easily pierced with a fork..
  15. Fill the squash halves with the stuffing mixture. Round up the filling so that they are full and pretty. Return them to the oven and bake for 15-20 minutes until the filling is hot and the cheese is melted. If the rice filling is still hot, it won’t take long. If you are using cold leftover rice, it will take longer.

Notes

  • How to Store Leftovers
  • Place leftover squash in airtight containers. Refrigerate for 3-4 days.
  • To reheat, place squash halves on a microwave-safe plate. Microwave on high for 2 minutes or so, until hot. Or, heat the squash in a 350°F oven, wrapped in aluminum foil for 25 minutes, until hot.
  • Freeze leftovers up to three months for a quick meal on another night. Reheat it from frozen in the oven instead of the microwave. It will take about 35 minutes to reheat.

Nutrition Information

Serving 1half squash Calories 532kcal (27%) Carbohydrates 67g (22%) Protein 20g (40%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.1g (5%) Cholesterol 59mg (20%) Sodium 514mg (21%) Potassium 1258mg (27%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 7185IU (144%) Vitamin C 38mg (42%) Calcium 340mg (34%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 532

% Daily Value*

Serving 1half squash
Calories 532kcal 27%
Carbohydrates 67g 22%
Protein 20g 40%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 59mg 20%
Sodium 514mg 21%
Potassium 1258mg 27%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 7185IU 144%
Vitamin C 38mg 42%
Calcium 340mg 34%
Iron 4mg 22%

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