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Sausage Stuffed Acorn Squash

November 30, 2012

This is so good it could be dinner on its own.  But these beauties were made for the ‘After Thanksgiving Dinner with Friends’.  A few of us that love to cook decided to get together and cook the things we either ‘forgot’ to cook on Turkey Day or just decided there was too much food or ran out of time.  Everything was still fresh, frozen and a few things made just for the dinner.   We had friends bring unopened bottles of wine, which was a surprise we had not thought of, ‘score’!  And on that note, if you are invited to someone’s home for breakfast, lunch or dinner, please bring a token gift of appreciation.  It does not mean a $100.00 bottle of wine, a jar of honey or jam means just as much.  Appreciation. **


Sausage Stuffed Acorn Squash


  • 3 Acorn Squash (halved, seeds discarded and cleaned)
  • 1 T. Canola Oil
  • 1 Sm. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1 lb. Italian Sausage (mild or hot)
  • 1 Lg. Egg
  • 2 T. Milk
  • 1 1/2 C. Fresh Spinach (chopped or not)
  • 1 C. Parmesan Cheese (grated) (or more for consistency) *
  • 1/2 C.-3/4 C. Dried Cranberries
  • Salt and Freshly Ground Pepper
  • Fresh Parsley (for garnish)

* May substitute breadcrumbs


  1. Rub the squash with the oil and place cut side down on a baking sheet/bake at 350 degrees for approx. 20 min. (until tender); remove when ready and set aside
  2. Crumble Sausage into a large pan on medium heat; add onion and cook until sausage is no longer pink; drain and set aside
  3. Beat the egg and milk in a large bowl; stir in the spinach, Parmesan cheese, cranberries and sausage mixture
  4. Combine thoroughly and salt and pepper to taste
  5. Put squash cut side up and stuff with the sausage stuffing mixture; bake at 350 degrees for approx. 25 min. (stuffing mixture will begin to bubble)
  6. Place on warmed serving plate and garnish with fresh parsley






Serves 6

Recipe adapted from

** I will be posting the “After Thanksgiving Dinner for Friends Menu”

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