Stuffed Acorn Squash
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
532 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Stuffed Acorn Squash
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Stuffed Acorn Squash is an easy, complete fall meal. It takes about an hour to make so it’s perfect for the weekends.
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Ingredients
- 2 acorn squash
- 1 cup cooked rice, cooled
- 6 ounces breakfast sausage
- ½ cup onion diced
- ½ cup celery chopped
- ½ cup carrot diced
- ½ cup apple diced
- ½ bag fresh spinach
- 1 cup cheddar cheese shredded
- ½ teaspoon fresh thyme, minced
- salt and pepper to taste
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Instructions
- Remove the squash stem by just breaking it off. Carefully cut the squash in half with a sharp chef’s knife.
- 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.
- Boil chicken stock to cook the rice. If you have leftover rice, skip this step.
- Cook the rice according to the package directions. Remove from heat and let it cool.
- Chop the sausage. If you have small links, you can just cut them, large links should have the meat removed for the casings.
- Brown the sausage in a large cast iron skillet. When it is done, transfer it into a large mixing bowl.
- Meanwhile, chop the vegetables and the apple.
- 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.
- Wilt the spinach in the same skillet with a splash of olive oil, flipping often. Season the spinach with salt and pepper.
- 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.
- Continue to cook and stir until the spinach is just wilted.
- Add all of the filling ingredients to a large bowl with the sausage and vegetables.
- Mix the ingredients for the filling together.
- Remove the cooked squash from the oven when they are easily pierced with a fork..
- 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
Show Details
Serving
1half squash
Calories
532kcal
(27%)
Carbohydrates
67g
(22%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
514mg
(21%)
Potassium
1258mg
(36%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
7185IU
(144%)
Vitamin C
38mg
(42%)
Calcium
340mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 532 kcal
% 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.
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