Light Sausage Stuffed Acorn Squash Recipes

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
• While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
• Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
• When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
• Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

LIGHT SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
• Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
• Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds.
• Place squash cut side down in a microwave safe dish.
• Cover and microwave on high for 10-12 minutes or until tender.
• Cook sausage and onion in a large skillet until sausage is no longer pink.
• Drain if needed.
• In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
• Stuff squash with sausage mixture.
• Cover and microwave 2-3 minutes or until heated through.

AUTUMN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
• Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
• Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350.
• Cut squash in halves, remove seeds, place cut side down in 13 x 9 baking dish filled with 1 inch or so of water,bake until squash is tender, about 40 minutes. The squash can also be microwaved until tender,approx 15 minutes.
• While squash is baking, crumble sausage along with onions,celery, and mushrooms and fry until sausage is browned.
• Drain fat.
• Mix together egg, sour cream and parmesan cheese, stir together with sausage mixture.
• Scoop mixture into acorn halves, place back in oven, bake 20 minutes.

ACORN SQUASH STUFFED WITH SAUSAGE AND RICE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
• Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.
• Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.
• Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.

SAUSAGE-STUFFED ACORN SQUASH WITH MOLASSES GLAZE

Steps:

• Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.
• Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.