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Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash
Sausage Stuffed Acorn Squash
Sausage Stuffed Acorn Squash
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Sausage Stuffed Acorn Squash
  • 3 medium acorn squash
  • 1 lb. hot bulk pork sausage
  • 1 large onion, chopped
  • 1 T. minced garlic
  • 1 c. small-curd cottage cheese
  • 2 c. shredded mozzarella cheese, divided
  • ½ c. soft, whole wheat breadcrumbs
  • ¼ c. plus 2T. chopped fresh parsley, divided
  • 1 t. dried oregano
  • Salt and red pepper to taste
  • Paprika
  1. Cut squash in half crosswise and remove seeds. Cut the bottom of each squash half so that it will sit flat, if necessary.
  2. Place halves, cut side down in 13x9” baking dish. Add hot water to a depth of ½” in pan. Cover and bake 350 for 30-40 minutes or until tender.
  3. Drain squash on paper towels, cut side down.
  4. In large skillet, combine sausage, onion and garlic. Cook until sausage is browned and onion is tender. Break up the sausage so that it is in a crumble form. Drain.
  5. Combine sausage mixture, cottage cheese, 1 c. mozzarella, bread crumbs, ¼ c. parsley, oregano, salt and pepper. Stir well. Spoon evenly into cooked squash halves.
  6. Return squash halves to baking dish. Combine remaining 1 c. mozzarella and 2 T. parsley. Sprinkle over squash halves.
  7. Sprinkle with paprika. Bake 400 for 5 minutes or until completely hot.

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