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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Cajun Chef Ryan
Oh does that look really good! Now the WW points is quite high, that would put me out for a whole day! lol Maybe share it would do!
Yes, I agree. I think half a serving will be the way to go!
I love your blog! I am glad to find someone else from Tucson : ).
This looks delicious!Thanks for sharing this,it would be a great addition to my squash recipes. I came across your site from the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
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Squash plus sausage equals tasty happiness.