Stuffed Acorn Squash

Fork scooping up a scoop of squash filling.

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Stuffed Acorn Squash is an easy, complete fall meal. It takes about an hour to make so it’s perfect for the weekends.

Course dinner, entree, Side Dish

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 532kcal

Author Beth Neels

Cost $8

Ingredients

2 acorn squash
1 cup cooked rice, cooled
6 ounces breakfast sausage
½ cup onion diced
½ cup celery chopped
½ cup carrot diced
½ cup apple diced
½ bag fresh spinach
1 cup cheddar cheese shredded
½ teaspoon fresh thyme, minced
salt and pepper to taste

Instructions

Remove the squash stem by just breaking it off. Carefully cut the squash in half with a sharp chef’s knife.
2 acorn squash
Remove the seeds with a tablespoon. Rub the flesh with a thin coat of olive oil. Season with salt and pepper. Place them on a parchment-lined baking sheet for easy clean up. Roast cut-side up.
Boil chicken stock to cook the rice. If you have leftover rice, skip this step.
1 cup cooked rice, cooled
Cook the rice according to the package directions. Remove from heat and let it cool.
Chop the sausage. If you have small links, you can just cut them, large links should have the meat removed for the casings.
6 ounces breakfast sausage
Brown the sausage in a large cast iron skillet. When it is done, transfer it into a large mixing bowl.
Meanwhile, chop the vegetables and the apple.
½ cup onion, ½ cup celery, ½ cup carrot, ½ cup apple
Add the mirepoix (vegetables) and apple to the same skillet the sausage was browned in. Season with salt and pepper. Soften them over medium heat for 10 minutes or so, turning often so that they don’t brown. Transfer the vegetables to the bowl with the sausage.
Wilt the spinach in the same skillet with a splash of olive oil, flipping often. Season the spinach with salt and pepper.
½ bag fresh spinach
Pro tip: Chop and wilt the whole bag. Use what you need for this recipe. Then, place the remainder in freezer-safe containers or bags and freeze for use in another recipe.
Continue to cook and stir until the spinach is just wilted.
Add all of the filling ingredients to a large bowl with the sausage and vegetables.
1 cup cheddar cheese, ½ teaspoon fresh thyme, minced
Mix the ingredients for the filling together.
Remove the cooked squash from the oven when they are easily pierced with a fork..
Fill the squash halves with the stuffing mixture. Round up the filling so that they are full and pretty. Return them to the oven and bake for 15-20 minutes until the filling is hot and the cheese is melted. If the rice filling is still hot, it won’t take long. If you are using cold leftover rice, it will take longer.

Notes

How to Store Leftovers

Place leftover squash in airtight containers. Refrigerate for 3-4 days.

To reheat, place squash halves on a microwave-safe plate. Microwave on high for 2 minutes or so, until hot. Or, heat the squash in a 350°F oven, wrapped in aluminum foil for 25 minutes, until hot.

Freeze leftovers up to three months for a quick meal on another night. Reheat it from frozen in the oven instead of the microwave. It will take about 35 minutes to reheat.

Nutrition