Stuffed Acorn Squash Recipe with Sausage

4.79 from 14 votes

Sausage, rice and spinach-stuffed acorn squash makes the perfect fall dinner.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Cheryl Bennett

2 acorn squash cut in half lengthwise, seeds and membrane removed
1 cup cooked rice Wild rice blend, brown rice, white rice / 200g
½ cup chicken stock 120mL
1 small onion diced
1 clove garlic minced
2 cups packed fresh spinach about 60g
½ pound ground Italian sausage 227g
¼ cup dried cranberries 35g
2 tablespoons pine nuts toasted
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, marjoram, or Italian parsley chopped (optional, but lovely if you have it)
1 tablespoon Pecorino Romano cheese to sprinkle on top, if desired

Preheat oven to 375°F / 190°C.
Cut off a small piece from the outside of each squash half so you will have a flat surface on the bottom to prevent it from rolling over.
Place acorn squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 25 minutes.
Heat olive oil in a sauté pan over medium heat, add onion and garlic. Cook until translucent, 6 - 8 minutes.
Add sausage and cook thoroughly, breaking it up into small pieces. Add spinach and cook down for 2 - 3 minutes.
Add dried cranberries, cooked rice, chicken stock, salt and pepper.
Let the filling simmer for about 10 minutes, then remove from heat.
Add toasted pine nuts and fresh chopped herbs, if using. Check for seasoning and adjust if needed. Set aside.
Remove squash from oven and carefully turn over. (Steam will escape from underneath, take care to stand back a bit)
Divide filling evenly into each acorn squash half, then place back in the oven for another 10 minutes. Top with a sprinkling of cheese, toasted squash seeds, or fresh herbs if desired.

Make filling while squash is roasting in the oven. The filling will be cooked and ready to go when squash is done.
To roast squash seeds - toss clean seeds in 2 teaspoons of oil, a pinch of salt and pepper. Place on baking sheet, in a single layer, and roast for 8 - 10 minutes at 350°F.
To toast pine nuts - place in a single layer in an oven-proof dish or on a sheet pan and roast in the oven for 6 - 7 minutes. Once they start to brown, pull them out - they will burn quickly.