Sausage-stuffed winter squash is a simple and healthy recipe that serves as a perfect main dish for a hectic weeknight. It also makes a delicious lunch option for the next day. My children enjoy the squash “bowls,” and I appreciate that it’s a satisfying and beneficial dinner choice.
This recipe is naturally gluten-free and can easily be adapted to be dairy-free. Stuffed squash is a versatile dish that can be served as a side for Christmas dinner or enjoyed any day of the week.
Stuffed Spaghetti Squash
While I used spaghetti squash last time, any winter squash will work for this dish. You can opt for stuffed acorn squash, butternut squash, or even delicata squash. For a lower carb option, try stuffed zucchini squash “boats.”
The combination of mushrooms, peppers, onions, and spiced sausage complements the rich and creamy squash, especially when combined with butter and cheese.
Filling Options
You can customize the filling to suit your preferences. For example, you could use grass-fed beef with spinach and feta or leftover chicken with artichokes and mushrooms. Kids often enjoy dishes served in a “boat” or on a skewer, making them more appealing.
Here are some additional stuffing ideas:
- Wild rice or white rice
- Cheddar cheese
- Pecans and dried cranberries
- Cooked quinoa
- Spicy Italian sausage
- Fresh garlic instead of garlic powder
A cheesy stuffed acorn squash, or any other winter squash, filled with veggies makes for a satisfying meal. My kids always ask for more when I make this recipe!
Sausage Stuffed Winter Squash Recipe
Sweet winter squash stuffed with a savory mixture of meat, peppers, onions, mushrooms, and spices.
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Preheat the oven to 400°F.
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Cut the squash in half from top to bottom and remove the seeds.
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Place the squash cut side down in a baking dish with ½ cup water. Bake for 30-45 minutes until fork tender.
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While the squash is cooking, saute the sausage in a large skillet over medium-high heat until browned and cooked through.
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Remove the sausage from the pan and set aside.
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Add the diced onion, bell pepper, and mushrooms to the pan and cook until almost soft
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Remove from the heat and add the sausage back in as well as the butter and spices and mix well.
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When the squash is cooked, remove it from the oven and turn it over so the cut side is up.
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Stuff the squash with the sausage mixture and top with Parmesan if using. Put the stuffed squash back into the oven for around 10 minutes to brown.
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Remove from the oven, cut each squash half in half, serve, and enjoy!
Nutrition Facts
Sausage Stuffed Winter Squash Recipe
Amount Per Serving (0.25 squash)
Calories 485
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 113mg38%
Sodium 1437mg62%
Potassium 497mg14%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 1669IU33%
Vitamin C 41mg50%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
For a roasted squash version, skip the water while cooking. Instead, place the oiled squash cut side down onto a parchment paper lined baking sheet for a more caramelized finish.
How do you like to prepare squash? Leave a comment and let us know!
