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Hot Sausage Stuffed Acorn Squash – Thanksgiving Side Dish

October 15, 2009 by Lois Britton 5 Comments

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.

Hot sausage stuffed acorn squash

Ingredients

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

Directions 

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.  

Acorn Squash on Foodista

Lois Britton

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.

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Filed Under: Pork, Thanksgiving, Vegetables

Previous Post: « Pumpkins
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Reader Interactions

Comments

  1. Cajun Chef Ryan

    October 15, 2009 at 6:09 pm

    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!

    Reply
  2. Lois B

    October 15, 2009 at 6:18 pm

    Yes, I agree. I think half a serving will be the way to go!

    Reply
  3. Ferni's Food

    October 16, 2009 at 12:16 am

    I love your blog! I am glad to find someone else from Tucson : ).

    Reply
  4. Alisa@Foodista

    October 25, 2009 at 2:35 pm

    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!

    Reply
  5. natural meats winnipeg

    November 20, 2011 at 9:32 pm

    Squash plus sausage equals tasty happiness.

    Reply

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