Sausage-Stuffed Acorn Squash

Prep Time20 minutes | Cook Time45 minutes | Total Timeabout 1 hour | YieldServes 4 | Original Recipe on Taste As You Go


  • 2 medium (about 2 pounds each) acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 1 yellow onion, finely chopped
  • 9 ounces sweet Italian sausage, bulk or casings removed
  • 2 cloves garlic, minced
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup panko


  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. 
  2. Brush the insides of the acorn squash halves with 1 tablespoon of olive oil. Sprinkle with salt.
  3. Place squash cut-side down on the baking sheet and roast until fork-tender, about 30-45 minutes.
  4. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
  5. Add the sausage and cook, breaking the sausage into small pieces, until lightly browned, about 5 to 6 minutes.
  6. Stir in the garlic and spinach. Saute until heated through, about 1 to 2 minutes.
  7. Preheat the broiler to high. Turn the squash halves over and fill with sausage and spinach mixture.
  8. In a small bowl, mix together the Parmesan cheese, panko, and remaining 2 tablespoons of olive oil. 
  9. Sprinkle the cheese and panko mixture over the squash. Broil until golden brown, about 1 to 2 minutes, watching carefully to prevent burning.
  10. Serve warm.
© Taste As You Go | All Rights Reserved.