Stuffed Honeynut Squash
User Reviews
4.4
51 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
580 kcal
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Course
Main Course
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Cuisine
American
Stuffed Honeynut Squash
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This stuffed honeynut squash is filled with Italian sausage, mushrooms, spinach and just a touch of Parmesan cheese. You'll love how simple it is to make this dish and love the sweet natural flavor of honeynut squash.
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Ingredients
- 4 honeynut squash cut in half lengthwise and seeds scooped out
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
- 1 pound spicy Italian sausage removed from casing
- 1 small yellow onion diced
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- 6 ounces pound baby spinach chopped
- 1/4 cup plus 2 tablespoons Parmesan cheese divided
Instructions
- Preheat the oven to 400 degrees F.
- Lay the honeynut squash halves onto 1 large or 2 smaller-sized baking sheets. This will depend on what size sheet pans you have in your house.
- Rub the inside flesh of the squash with olive oil and sprinkle them with the desired amount of kosher salt and black pepper.
- Flip the squash over so the cut side is down.
- Roast for 20-25 minutes or until the squash flesh is soft.
- While the squash is cooking add a 12-inch skillet over medium-high heat and add the Italian sausage.
- Break up the sausage with a spatula so it can be evenly brown and no large chunks remain.
- When half of the sausage is browned add in the diced onions and mushrooms.
- Continue cooking until the sausage is fully cooked and the onion and mushrooms are soft.
- Add in the garlic and let cook for 30 seconds or until fragrant.
- Remove from heat and set aside.
- When the squash is fully cooked let it cool slightly so you can safely handle it.
- Scoop out the flesh of the squash in a large bowl but leave a small amount of the flesh around the skin of the squash so it can hold its shape.
- Put the squash back onto the baking sheet and place them into the oven to cook the shell a little longer while you prepare the filling, about 5 minutes.
- Stir the scooped-out squash so it's smooth. Add in the cooked sausage mixture, the chopped baby spinach, and 1/4 cup of the Parmesan cheese.
- Take the squash out of the oven and fill each squash half with the filling. Smooth the top.
- Sprinkle 1/2 tablespoon of the remaining Parmesan cheese on the top of the stuffed squash halves, place in the oven, and bake for another 10 minutes to heat up the filling and brown the top.
Equipments used:
Notes
- If you cannot find honeynut squash you can substitute it by using butternut squash. These squashes are about 6 inches in size so adjust accordingly.
Nutrition Information
Show Details
Serving
1g
Calories
580kcal
(29%)
Carbohydrates
34g
(11%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
30g
Cholesterol
67mg
(22%)
Sodium
1083mg
(45%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 580kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 67mg | 22% |
| Sodium | 1083mg | 45% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
51 reviews
Good
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