Quick Sausage Stuffed Acorn Squash Recipes

QUICK SAUSAGE-STUFFED SQUASH

Steps:

• Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash so it sits flat. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender., Meanwhile, in a large skillet, cook sausage, onion and celery over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Remove pan from heat; drain. Stir in sour cream., Turn squash cut side up. Spoon sausage mixture into centers of squash. Microwave, covered, 1-2 minutes or until heated through. Sprinkle with pepper.

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.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

SAUSAGE-AND-PEAR-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
• Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
• Roast in the preheated oven until softened, about 30 minutes.
• Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
• Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 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!

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.

QUICK SAUSAGE STUFFED ACORN SQUASH

Steps:

• Cut squash in half and remove seeds.
• Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
• Meanwhile, crumble sausage into large skillet and add celery and onion.
• Cook over medium heat until meat is no longer pink, drain.
• Remove from heat and stir in sour cream.
• Spoon sausage into squash halves.
• Cover and microwave on high for 1 minute or until heated through.

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.