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 I loved that these were a filling and healthy dinner.
You can change up the inside mixture to fit your tastes. I’ve done this with grass-fed beef, 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 Recipe
- Preheat oven to 400°F.
- Cut the squash in half from top to bottom.
- Scoop the seeds out.
- Place the squash face down in a baking dish with ½ cup water for 30-45 minutes until fork tender.
- While the squash is cooking, slice the sausage into ½ inch chunks and saute in large skillet until browned and cooked through.
- Remove the sausage from the pan and set aside.
- Dice the onion, bell pepper, and mushrooms.
- Add the diced onion, bell pepper, and mushrooms to the pan and cook until almost soft
- Remove from the heat and add the sausage back in as well as the butter and spices and mix well.
- When the squash is cooked, remove it from the oven and turn it over so open side is up.
- Stuff the squash with the sausage mixture and top with Parmesan if using and put it back into the oven for around 10 minutes to brown.
- Remove from oven, cut each squash half in half, serve, and enjoy!
How do you like to prepare squash?