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Sausage and Rice Stuffed Acorn Squash

Close-up of a halved stuffed acorn squash filled with a savory rice mixture, topped with browned bits.
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A hearty and flavorful stuffed acorn squash recipe perfect for a weeknight dinner or a festive holiday side dish. This recipe balances healthy ingredients with satisfying flavors.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage
  • 1 cup cooked rice
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 20-30 minutes, or until the squash is tender when pierced with a fork.
  4. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add the chopped onion, celery, and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
  6. Stir in the cooked rice, dried sage, salt, and pepper. Pour in the chicken broth and cook for another 2-3 minutes, until the liquid is mostly absorbed. Stir in the fresh parsley.
  7. Carefully remove the pre-roasted squash halves from the oven. Spoon the sausage and rice mixture evenly into the cavities of the squash.
  8. Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the filling is heated through and the squash is fully tender.

Notes

  • To prevent watery squash, ensure you scoop out all the seeds and stringy pulp.
  • For a vegetarian option, substitute the sausage with cooked lentils or a plant-based sausage alternative and use vegetable broth.
  • You can prepare the filling a day in advance and refrigerate it. Stuff the squash just before baking.
  • Acorn squash is a good source of fiber and vitamin C.

Nutrition

Find it online: https://recipestokeep.com/stuffed-acorn-squash-recipe/