Squasage Sausage Stuffed Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE-STUFFED SQUASH



Sausage-Stuffed Squash image

SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare. The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. -Linda Gaido New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 7

1 acorn squash (2 to 2-1/2 pounds)
Salt and pepper to taste
12 ounces bulk pork sausage
1 egg
2 tablespoons brown sugar
2 garlic cloves, minced
1/3 cup dry bread crumbs

Steps:

  • Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs., Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°.

Nutrition Facts :

SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

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.

Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.

QUICK SAUSAGE-STUFFED SQUASH



Quick Sausage-Stuffed Squash image

Acorn squash with its dark green skin and orange interior makes a cheery bowl for this creamy sausage dish. As a twist, try maple-flavored sausage. -Mary Magner, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 medium acorn squash
1 pound bulk pork sausage
1 small onion, finely chopped
1 celery rib, finely chopped
1/3 cup sour cream
Freshly ground pepper

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.

Nutrition Facts : Calories 371 calories, Fat 25g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein.

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH



Sausage and White Bean-Stuffed Spaghetti Squash image

All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 13

1 large spaghetti squash (about 3 pounds)
Kosher salt
2 tablespoons olive oil
8 ounces sweet Italian sausage, casing removed and crumbled
1 pint cherry tomatoes, halved
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red pepper flakes, plus more for serving, optional
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
One 15.5-ounce can white beans, drained and rinsed
One 5-ounce package baby spinach
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
  • Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
  • Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH



Sunny's Italian Sausage-Stuffed Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish

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 APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

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!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

ITALIAN SAUSAGE-STUFFED SQUASH



Italian Sausage-Stuffed Squash image

From Troy, Ontario, Ruth Lee writes, "A neighbor gave me this recipe and was so enthusiastic about it, I had to try it. This is absolutely the best way I know to serve acorn squash."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 medium acorn squash (about 1-1/2 pounds)
1 Italian sausage link, casing removed
1 small onion, chopped
1/3 cup chopped green pepper
1 garlic clove, minced
1 medium tomato, chopped
3/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe 11x7-in. baking dish. Cover and microwave on high for 10-12 minutes or until tender., Meanwhile, crumble sausage into a large skillet; add the onion, green pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato, Italian seasoning, salt and pepper., Turn squash cut side up. Stuff with sausage mixture; sprinkle with Parmesan cheese. Cover and microwave on high for 2-3 minutes or until heated through.

Nutrition Facts :

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH



Stuffed Spaghetti Squash with Sausage and Spinach image

This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 15

1 large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
2 tablespoons olive oil
1 lb bulk mild Italian sausage
1 cup chopped onions
3 cloves garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1 bag (5 oz) baby spinach
1 cup heavy whipping cream
1 1/2 cups shredded mozzarella cheese (6 oz)
3/4 cup grated Parmesan cheese (3 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
  • Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
  • When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
  • Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
  • Sprinkle bread crumb mixture over squash halves, and serve.

Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • 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 celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

SAUSAGE STUFFED ACORN SQUASH



Sausage Stuffed Acorn Squash image

This recipe was adapted from a 1970's issue of Southern Living. The sausage and squash and parmesan cheese blend together to create a wonderful flavor. I use non-fat sour cream and a lowfat sausage to cut some calories. I usually serve this with a side dish of pasta, truly a good fall dinner and a family favorite.

Provided by carolinamom

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 acorn squash, half & remove seeds
1 lb sausage
1/2 onion, diced
1 stalk celery, diced
4 -5 medium mushrooms, diced
8 ounces sour cream
1/2 cup parmesan cheese
1 egg

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.

Nutrition Facts : Calories 660.4, Fat 50.2, SaturatedFat 21.5, Cholesterol 156, Sodium 1289.2, Carbohydrate 30.6, Fiber 3.8, Sugar 1.4, Protein 24.4

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Acorn Squash Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • 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 celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Acorn Squash Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • 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 celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

STUFFED ACORN SQUASH WITH SAUSAGE AND KALE



Stuffed Acorn Squash With Sausage and Kale image

Provided by Lidey Heuck

Categories     dinner, sausages, vegetables, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 medium acorn squash (about 2 pounds each)
Olive oil, as needed
Kosher salt and black pepper
1/4 cup raw hazelnuts, for serving (optional)
1 cup chopped shallots (about 4 shallots)
1/4 packed cup chopped fresh sage leaves
3 garlic cloves, minced
1 cup lightly packed chopped lacinato or curly kale leaves
1 pound bulk hot Italian pork sausage
Generous pinch of ground nutmeg
1/2 cup dry white wine, such as sauvignon blanc
1 cup cooked white or brown rice, or farro
1/3 cup grated Parmesan
Chopped fresh parsley, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
  • Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
  • Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
  • Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
  • Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
  • Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
  • Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.

SAUSAGE & MUSHROOM STUFFED SQUASH



Sausage & Mushroom Stuffed Squash image

Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. -Eliane Oneyear, River Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
1-1/2 cups water
1 pound bulk pork sausage
1/2 pound sliced baby portobello mushrooms
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/2 cup white wine or beef broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup salad croutons
1/2 cup 2% milk
1/3 cup shredded Parmesan cheese
1 cup (4 ounces) sharp shredded cheddar cheese, divided

Steps:

  • Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 977mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Acorn Squash Recipes

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • 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 celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

More about "squasage sausage stuffed squash recipes"

SAUSAGE STUFFED SPAGHETTI SQUASH RECIPE - SIMPLY SO …
sausage-stuffed-spaghetti-squash-recipe-simply-so image
For the spaghetti squash: Preheat oven to 350º Fahrenheit. Cut squash in half lengthwise and discard the seeds. Spray squash lightly with coconut oil and sprinkle with sea salt. Place cut-side down on a baking sheet. Bake squash 35-40 minutes …
From simplysohealthy.com


SIMPLE SAUSAGE-STUFFED 8-BALL SQUASH RECIPE - SALAD IN A …
simple-sausage-stuffed-8-ball-squash-recipe-salad-in-a image
2022-01-27 Place upside down in pan with one inch water and boil for 10 minutes. After squash cools a bit, carve the flesh out of the inside and set aside in a colander to drain. A grapefruit spoon or melon baller works really well for this job. Brown …
From saladinajar.com


SAUSAGE-STUFFED DELICATA SQUASH | BETTER HOMES
sausage-stuffed-delicata-squash-better-homes image
Roast for 30 minutes. Advertisement. Step 2. Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to …
From bhg.com


SAUSAGE-STUFFED PATTYPAN SQUASH | TASTY KITCHEN: A …
sausage-stuffed-pattypan-squash-tasty-kitchen-a image
For a toasty filling: In a small bowl, combine cooked sausage, bread crumbs, cheese, lemon juice, and salt and pepper (I used about 1/4 teaspoon of each). In the space where the seeds were in the squash, fill with sausage mixture. Drizzle with olive oil. …
From tastykitchen.com


STUFFED SQUASH RECIPE WITH SAUSAGE AND ONION - THE SPRUCE EATS
2005-03-06 4 medium yellow squash. 4 ounces fresh sausage. 1 medium onion, chopped. Salt, to taste. Freshly ground black pepper, to taste. 2 slices fresh bread, crumbled. Seasoned salt, to taste. 3 tablespoons grated Parmesan cheese.
From thespruceeats.com
4.1/5 (10)
Total Time 40 mins
Category Side Dish
Calories 121 per serving


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | SQUASH RECIPES, …
Nov 19, 2017 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Nov 19, 2017 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter ...
From pinterest.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | SAUSAGE STUFFED …
Nov 15, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Nov 15, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter ...
From pinterest.ca


SQUASAGE (SAUSAGE-STUFFED SQUASH) - GLUTEN FREE RECIPES
Squasage (Sausage-stuffed Squash) is a gluten free and primal recipe with 4 servings. This main course has 562 calories, 26g of protein, and 40g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, onion, mushrooms, and a few other things to make it today ...
From fooddiez.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) RECIPE | ALLRECIPES
2020-10-26 2 medium (blank)s acorn squash, halved and seeded; 1 pound ground sausage; 1 cup chopped celery; 1/2 cup chopped mushrooms; 1/4 cup chopped onion; 1 egg, beaten; 1/2 cup sour cream; 1/2 cup grated Parmesan cheese; 5 star values: 147; 4 star values: 17; 3 star values: 6; 2 star values: 2; 1 star values: 1; About Us this link opens in a new tab
From mastercook.com


STUFFED SQUASH WITH SAUSAGE RECIPE - ALL INFORMATION ABOUT …
Squasage (Sausage-stuffed Squash) Recipe | Allrecipes great www.allrecipes.com. Place squash, cut sides down, on the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool. 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 ...
From therecipes.info


SQUASAGE (SAUSAGE-STUFFED SQUASH) - EAGLE POINT FARM
2021-09-22 Step 4 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 celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat. Step 5 Beat egg in a large bowl; stir in sour cream and Parmesan cheese.
From eaglepointfarmmarket.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | FOODS WITH GLUTEN, …
Jul 7, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Jul 7, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to review ...
From pinterest.co.uk


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | RECIPES, FOODIE, FOOD
Oct 14, 2013 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Oct 14, 2013 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to review ...
From pinterest.co.uk


SQUASAGE (SAUSAGE-STUFFED SQUASH)
Jan 15, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Jan 15, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter ...
From pinterest.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) RECIPE - ALLRECIPES.COM
Dec 5, 2018 - Nothing says Fall like warm and tasty comfort food enjoyed with the family at dinnertime. Taste the goodness in recipes, such as Italian Vegetable Soup, Classic Chicken Pot Pie or a big pot of delicious Seafood Gumbo. Choose from these 11 Fall Comfort Food recipes below for a delicious meal every night of the week...
From pinterest.com


SAUSAGE STUFFED SQUASH RECIPE GOOD FALL & HOLIDAY EATING
2012-11-19 Sausage Stuffed Squash Recipe. INGREDIENTS: 2 Spaghetti Squash (halved & seeded) {also, great with acorn squash!) 1 TBSP Butter (melted) 1/4 TSP Garlic Salt 1/4 TSP Ground Sage 1 LB Ground Pork Sausage (regular seasoning) 1/2 Cup Onion (finely chopped) 1 Celery Rib (finely chopped) 4 OZ Mushrooms (chopped) 1 LRG Granny Smith Apple (cored and ...
From grandmajuice.net


SAUSAGE STUFFED SQUASH - ISERNIO'S PREMIUM
2019-10-28 Prepare your filling while your squash is cooking. All filling ingredients (including meats) should be fully cooked. When your squash are done turn them over, drizzle with olive oil, season with salt & pepper, and add your filling. Sprinkle with cheese (if desired). Bake for an additional 15 minutes.
From isernio.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | RECIPES, FAVORITE …
Sep 15, 2016 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Sep 15, 2016 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter ...
From pinterest.ca


SAVORY SAUSAGE STUFFED ACORN SQUASH RECIPE - MIND OVER MUNCH
2019-10-17 In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.
From mindovermunch.com


ROASTED ACORN SQUASH WITH SAUSAGE - THERESCIPES.INFO
Sausage and Apple Stuffed Acorn Squash Recipe by Tasty new tasty.co. Drizzle each squash half with olive oil, salt, and pepper. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - …
From therecipes.info


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | RECIPES, SAVOURY …
Oct 8, 2017 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Oct 8, 2017 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter ...
From pinterest.com


SAUSAGE STUFFED ACORN SQUASH RECIPE - NATIONAL TURKEY FEDERATION
Directions. Preheat oven to 400°F. Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes.
From eatturkey.org


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPESTY
Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
From recipesty.com


SQUASAGE (SAUSAGE-STUFFED SQUASH) | RECIPE | SQUASH RECIPES, …
Nov 18, 2015 - Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner.
From pinterest.co.uk


SQUASAGE (SAUSAGE-STUFFED SQUASH) POPULAR RECIPES
2019-04-22 Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
From recipes4allfood.blogspot.com


Related Search