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Sausage and spinach stuffed acorn squash. A great meal in the fall.
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Sausage and spinach stuffed acorn squash

A simple fall meal of stuffed acorn squash that requires very little hands on time, but looks like a fancy dinner.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 acorn squash cut in half lenghthwise
  • 1 tbsp olive oil
  • 1 lb. sausage
  • 3 cups spinach
  • 6 fresh sage leaves chopped optional
  • shredded parmesan cheese for topping
  • salt to taste
  • pepper to taste

Instructions

  • Cut acorn squash in half lengthwise with a thin knife, and scoop out seeds with a spoon.
  • Brush the orange flesh with olive oil. Place cut acorn squash cut side down on a baking sheet or baking dish. I like to line my baking sheet with parchment paper for easy clean up.
  • Roast at 350 for about an hour. Check at 45 minutes to see if it is tender.
  • Meanwhile in a skillet, brown sausage. If lots of fat is rendered, drain.
  • Add spinach and optional sage, and cook until wilted.
  • Test for seasonings, and add salt and pepper if needed.
  • When squashes are tender, remove from oven, salt the squash flesh, and fill with sausage and spinach mixture and top with freshly grated parmesan cheese. You can put them under the broiler to melt the cheese or leave them as is.

Notes

Sometimes I drizzle honey or real maple syrup on the squashes before filling to give a sweet and salty flavor combo.