Sausage-stuffed winter squash is an easy and healthy recipe that can be made and re-heated for lunch the next day. My kids loved the “bowls” made of squash, and these were a filling and healthy dinner.
You can mix up the inside mixture to fit your tastes. I’ve done this with grass-fed beef and spinach and feta, or with leftover chicken, artichokes and mushrooms. Similar to my stuffed sweet potatoes, I’ve found that with kids putting anything in a “boat” or on a skewer makes it more fun (and tasty).
Sausage Stuffed Winter Squash
Sweet winter squash stuffed with a savory mixture of meat, peppers, onions, mushrooms and spices.
- 1 medium to large acorn or spaghetti squash (more if you want leftovers)
- 1 lb sausage of choice (I like nitrite free chicken apple or sun dried tomato)
- 1 tbsp butter
- 1 bell pepper (color of choice), chopped
- 1 cup chopped mushrooms
- 1 onion, chopped
- Spices of choice (I use 1 tsp each of garlic, salt, pepper, herb blend and Cajun seasoning)
- 4 tbsp butter
- Parmesan (optional)
- Preheat oven to 400
- Cut squash and scoop seeds out (save them!)
- Cook squash, open side down in baking dish with ½ cup water for 30-45 minutes until fork tender
- While it is cooking, slice sausage into ½ inch chunks and sauté in large skillet until browned
- Remove and add chopped onion to pan and cook until almost soft
- Add bell pepper and cook until almost soft
- Add mushrooms and cook until almost soft
- Turn heat off, add butter and spices and mix well.
- When squash is soft, remove from oven, and turn over so open side is up
- Stuff with sausage mixture and top with Parmesan (optional) and put back into oven for around 10 minutes to brown
- Serve with salad and dressing of choice
How do you like to prepare squash?