Description
Warm roasted acorn squash halves are filled with a savory chicken sausage and vegetable mixture for a comforting and nutritious fall meal. This easy dish is naturally gluten free and perfect for weeknights or holiday gatherings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
2. Slice acorn squash in half lengthwise and scoop out seeds
3. Brush cut sides of squash with olive oil and season with salt and pepper
4. Place squash cut-side down on the baking sheet and roast for 25-30 minutes until tender
5. Flip squash cut-side up and roast 5 more minutes to caramelize
6. While squash roasts, heat oil in a skillet over medium heat and sauté onion and celery until softened
7. Add chicken sausage and cook until browned, then stir in garlic and optional apple or spinach
8. Mix in cooked quinoa or rice if desired and season with salt, pepper, and fresh herbs
9. Spoon sausage mixture into each squash half and top with Parmesan if using
10. Return stuffed squash to oven and bake 10-15 minutes until filling is hot and cheese is melted
11. Garnish with extra herbs and serve warm
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 squash half
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 20
- Cholesterol: 50
Keywords: chicken sausage stuffed acorn squash, easy sausage stuffed acorn squash, acorn squash recipe with sausage, roasted acorn squash with sausage, stuffed acorn squash with sausage, fall dinner, gluten free