Sage – Sage offers a hearty, savory herbal flavor.Thyme – This warming herb gives a touch of home-cooked flavor.Mozzarella cheese – Melty mozzarella adds a creamy richness that takes it over the top.Parmesan cheese – That sharp parmesan flavor makes every recipe better.They also add color and a pleasing chewy texture. Dried cranberries – Tart, sweet cranberries give a nice flavor contrast to the savory ingredients.Toasted walnuts – These roasted nuts add a satisfying crunch and nutty taste.Quinoa – Light, fluffy quinoa packs in extra nutrition.Italian sausage – Spicy Italian sausage adds a hearty texture and bold flavor.Acorn squash – Buttery, sweet acorn squash is the perfect base for this recipe.Roast and fill the squash a day in advance, then bake it when you’re ready for an easy dinner. From the spicy, savory sausage to the sweet squash and tart cranberries, your taste buds will be dancing. A perfect balance of savory and sweet.Starchy squash, a hearty sausage, and cheese fill you up and warm your bones. With quinoa, sausage, and walnuts, this dish is loaded with nutrition. If you make this delicious stuffed acorn squash recipe or any of my other recipes, leave me a comment and let me know what you think. If you want to round out this meal, I would suggest adding in more vegetables. When ready to bake, bake at 400 degrees from frozen for 30 to 40 minutes, top with cheese and bake for 5 more minutes. To freeze, place on a parchment lined baking sheet and flash freeze for 2 hours.Bake at 400 degrees for 15 to 20 minutes, remove from the oven top with remaining cheese and bake for 5 more minutes. To refrigerate, cover the uncooked squash and place in the refrigerator for up to 24 hours.Either way, you should make the recipe through step 5. This is a great recipe to make ahead of time and save in the refrigerator or freeze. This meal ends up being only 385 calorie a serving with 4 grams of fiber, leaving you feeling really full and satisfied. I love making acorn squash in the Instant Pot and topping it with shredded chicken and spaghetti sauce for a light lunch. A lot of stuffed acorn squash recipes call for breadcrumbs as part of the stuffing, but it’s really not necessary.Īdditionally, acorn squash themselves are extremely filling, and a good source of fiber while also being really low in calories. It comes in at just 29 grams for a half squash. It can be difficult to get out, but a nice metal scoop will help.Īs I mentioned above, this recipe is naturally low carb. Tip Three is, as mentioned above, to use an ice cream scoop to scoop out all the pulp inside.Put it in the microwave just for 1 minute, and it will be a little easier to cut in half. Tip Two is to soften the squash before attempting to cut it.It might be more picture perfect with it on, but it just causes trouble. Tip One is to pull off the stem (if you can) before you try to slice through it.Top with the remaining 1/4 cup of cheese and bake for 20 minutes.Īcorn Squash can be really difficult to cut through and scoop out, but I have a few tips and tricks that will make it easier. Remove the squash from the oven – they should be fork tender – and add a bit of filling to each one. Add 1/4 cup of Parmesan cheese to the filling. The spinach will wilt quickly when added to the sausage filling. We are using 2 cups of rough chopped spinach for some extra flavor, texture, and nutrients. After it is broken up and has begun to brown, add in onion, celery, seasonings, salt, and pepper. While the squash are baking, sauté some Italian sausage in a skillet. Then put them cut side down and bake them for 30 minutes. Drizzle the cut side with oil and sprinkle with kosher salt. I like to use a tough ice cream scooper for this. Cut them in half (carefully!) and scoop out the seeds and pulp. The sausage stuffed acorn squash is a hit.
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