Sausage Stuffed Winter Squash

Sausage Stuffed Winter Squash Recipe

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




Yield 4

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)


  1. Preheat oven to 400
  2. Cut squash and scoop seeds out (save them!)
  3. Cook squash, open side down in baking dish with ½ cup water for 30-45 minutes until fork tender
  4. While it is cooking, slice sausage into ½ inch chunks and sauté in large skillet until browned
  5. Remove and add chopped onion to pan and cook until almost soft
  6. Add bell pepper and cook until almost soft
  7. Add mushrooms and cook until almost soft
  8. Turn heat off, add butter and spices and mix well.
  9. When squash is soft, remove from oven, and turn over so open side is up
  10. Stuff with sausage mixture and top with Parmesan (optional) and put back into oven for around 10 minutes to brown
  11. Serve with salad and dressing of choice

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How do you like to prepare squash?

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