Sausage Stuffed Winter Squash is an easy and healthy recipe that makes a great all-in-one main dish for busy weeknights. You can also reheat it for lunch the next day. My kids love squash “bowls” and I love how this makes a hearty and healthy dinner.
Naturally gluten-free and easily made dairy-free. Stuffed pumpkins are fancy enough to be a Christmas side dish, yet simple enough to be eaten any day of the week.
stuffed spaghetti squash
Last time I made this I used spaghetti squash, but you can use any winter squash. You can make stuffed acorn squash or opt for stuffed butternut squash. Delicata squash also works well. If you want something low in carbohydrates, try stuffed zucchini squash “boats.”
Mushrooms, peppers, and onions complement the salty, spicy sausage. Rich, creamy squash holds everything together with the help of satisfying butter and cheese.
Filling options
You can change the mixture inside according to your preference. I’ve done this with grass-fed beef, spinach, feta, or leftover chicken, artichokes, and mushrooms. I find it’s more fun (and tastier) for kids to put everything in a “boat” or thread it onto a skewer.
Here are some more cramming ideas.
Wild or white rice (here’s why I hate brown rice!) Cheddar cheese (instead of Parmesan) Pecans and dried cranberries Cooked quinoa Spicy Italian sausage (instead of link sausage) 2-3 cloves of garlic Use onion (instead of garlic powder)
Loaded with veggies, this cheese-stuffed acorn squash recipe (or any other winter squash!) is the perfect filling meal. My kids love this recipe and keep coming back when I make it.
Recipe for winter squash stuffed with sausage
A sweet winter squash with a flavorful mix of meat, peppers, onions, mushrooms, and spices.
Preheat oven to 400°F.
Cut the pumpkin in half from top to bottom and remove the seeds.
Place the pumpkin, cut side down, in a baking dish with 1/2 cup water. Bake for 30-45 minutes until fork-tender.
While the pumpkin is cooking, fry the sausage in a large skillet over medium heat until browned and cooked through.
Remove the sausage from the pan and set aside.
Add the chopped onions, peppers, and mushrooms to the pan and sauté until soft.
Remove from heat, add sausage back in, add butter and spices and mix well.
Once the pumpkin is cooked, remove it from the oven and flip it over so the cut side is facing up.
Stuff the squash with the sausage mixture and top with Parmesan cheese, if using. Return the stuffed pumpkin to the oven and bake for about 10 minutes.
Remove from the oven, cut each pumpkin in half, plate, and serve.
Nutritional information table
Recipe for winter squash stuffed with sausage
Amount per serving (0.25 pumpkin)
Calories 485 Calories from fat 378
% daily value*
Fat 42g65%
Saturated fat 18g113%
1g trans fat
5g polyunsaturated fat
Monounsaturated fat 17g
Cholesterol 113mg38%
Sodium 1437mg62%
Potassium 497mg14%
Carbohydrate 7g2%
Dietary fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 1669IU33%
Vitamin C 41mg50%
Calcium 64mg6%
Iron 2mg11%
*Percent daily intake is based on a 2000 calorie diet.
For the roasted pumpkin version, you can also omit the water during cooking. Instead, place the oiled pumpkin, cut side down, on a baking sheet lined with parchment paper. The pumpkin caramelizes more this way than steaming.
How do you cook squash? Let us know by leaving a comment.
