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Sausage-Stuffed Acorn Squash

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 medium acorn squash
  • 1 pound bulk spicy pork sausage
  • 1/2 cup chopped onion
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup dried cranberries
  • 1-1/2 cups soft bread crumbs
  • 1 large egg
  • 2 tablespoons 2% milk

Directions

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes.
  • Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
  • Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 stuffed squash half: 485 calories, 23g fat (8g saturated fat), 133mg cholesterol, 843mg sodium, 49g carbohydrate (18g sugars, 5g fiber), 25g protein.

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