Roasted acorn squash halves filled with savory Italian sausage, vegetables, kale, and melted Parmesan cheese—a hearty and satisfying main dish.
Nutrition
Provides a good balance of protein from sausage and cheese, complex carbohydrates from squash, and vitamins and minerals from kale and vegetables, though moderate in saturated fat and sodium.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Sausage Stuffed Acorn Squash
The Recipe Well (Laura Lawless, BASc)
4
servings
0
per serve
0
minutes
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Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Oven
Baking sheet
Parchment paper
Knife
Spoon
Pastry brush
Large non-stick skillet
Skillet lid
Cutting board
Grater
Measuring spoons
Measuring cups
Instructions
Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull), then sprinkle on the remaining the parmesan cheese.
Sausage Stuffed Acorn Squash
The Recipe Well (Laura Lawless, BASc)
4
servings
0
per serve
0
minutes
Roasted acorn squash halves filled with savory Italian sausage, vegetables, kale, and melted Parmesan cheese—a hearty and satisfying main dish.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Oven
Baking sheet
Parchment paper
Knife
Spoon
Pastry brush
Large non-stick skillet
Skillet lid
Cutting board
Grater
Measuring spoons
Measuring cups
Instructions
Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull), then sprinkle on the remaining the parmesan cheese.
Nutrition
Provides a good balance of protein from sausage and cheese, complex carbohydrates from squash, and vitamins and minerals from kale and vegetables, though moderate in saturated fat and sodium.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
