Sausage-stuffed winter squash is an easy and healthy recipe that makes a great all-in-one main dish on a busy weeknight. We’ll also reheat it for lunch the next day. My kids love the squash “bowls”, and I love that these are a filling and healthy dinner.
They’re naturally gluten-free and can easily be made dairy-free. Stuffed squash is fancy enough for a Christmas side dish but simple enough to have any day of the week.
Stuffed Spaghetti Squash
I used spaghetti squash the last time I made these, but any winter squash will work. You can make stuffed acorn squash or opt for stuffed butternut squash. Delicata squash also works. And if you want something with fewer carbs, then try these stuffed zucchini squash “boats.”
Mushrooms, peppers, and onions complement the salty, spiced sausage. The rich, creamy squash brings it all together with the help of some satisfying butter and cheese.
Filling Options
You can change up the inside mixture to fit your tastes. I’ve done this with grass-fed beef, spinach, and feta, or with leftover chicken, artichokes, and mushrooms. With kids, I’ve found putting anything in a “boat” or on a skewer makes it more fun (and yummy).
Here are some more stuffing ideas to include:
- Wild rice or white rice (here’s why I don’t like brown rice!)
- Cheddar cheese (instead of the Parmesan)
- Pecans and dried cranberries
- Cooked quinoa
- Spicy Italian sausage (instead of link sausage)
- Use 2-3 cloves garlic and saute with the onion (instead of the garlic powder)
A cheesy stuffed acorn squash recipe (or any other winter squash!) packed with veggies is the perfect filling meal. My kids love this recipe and keep coming back for more when I make it!
Sausage Stuffed Winter Squash Recipe
Sweet winter squash stuffed with a savory mixture of meat, peppers, onions, mushrooms, and spices.
Preheat the oven to 400°F.
Cut the squash in half from top to bottom and remove the seeds.
Place the squash cut side down in a baking dish with ½ cup water. Bake for 30-45 minutes until fork tender.
While the squash is cooking, saute the sausage in a large skillet over medium-high heat until browned and cooked through.
Remove the sausage from the pan and set aside.
Add the diced onion, bell pepper, and mushrooms to the pan and cook until almost soft
Remove from the heat and add the sausage back in as well as the butter and spices and mix well.
When the squash is cooked, remove it from the oven and turn it over so the cut side is up.
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.
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
Fat 42g
Saturated Fat 18g
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 113mg
Sodium 1437mg
Potassium 497mg
Carbohydrates 7g
Fiber 2g
Sugar 3g
Protein 20g
Vitamin A 1669IU
Vitamin C 41mg
Calcium 64mg
Iron 2mg
* Percent Daily Values are based on a 2000 calorie diet.
You can also skip the water while cooking for a roasted squash version. Instead, place the oiled squash cut side down onto a parchment paper lined baking sheet. The squash will be more caramelized this way instead of steamed.
How do you like to prepare squash? Leave a comment and let us know!