I created this hot sausage stuffed acorn squash recipe more than 25 years ago. It’s a combination of a dish my husband described (said dish prepared for him by an old flame, 😉 so the pressure was on) and a recipe for Stuffed Zucchini from the South Fork Ranch Cookbook that I found in the public library. This was during the heyday of the nighttime soap Dallas and long before the internet, the Food Network, and food blogs; it seems almost primitive!
For a lower carb option, I plan to substitute quinoa cooked in broth with poultry seasoning for the stuffing mix.
2 acorn squash
1 lb. hot pork sausage (I use Jimmy Dean)
1 c. mayonnaise
2 c. herbed stuffing mix
1/2 c. Parmesan cheese
Preheat oven to 350. Slice squash in half and remove seeds; place cut side down on a parchment covered baking sheet (makes clean up easier). Bake for 60 – 90 minutes, until tender. You can test it piercing with a fork. It should go in easily.
While the squash is baking, brown sausage; drain on paper towel.
Using a potholder or tea towel to hold the squash, scoop out most of the squash from the shell; mix in a large bowl with the remaining ingredients using only half of the cheese. Fill the squash shells with squash sausage mixture. Sprinkle with remaining Parmesan cheese. Return to baking sheet and bake at 350 for 30 – 35 minutes.
Serves 4 as a main dish
Note: to serve this as a side dish, place the mixture in a greased casserole dish, top with Parmesan cheese. Will serve 8 – 12 as a side dish.
I must admit that for me, the Thanksgiving turkey comes in behind all the wonderful variety of sides! What at are your favorite Thanksgivig side dishes?
This Hot sausage stuffed acorn squash recipe has been shared with All Through the Year Cheer.