Sausage and Apple-Stuffed Acorn Squash
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Cook time: 
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Serves: 4 stuffed squash halves
  • 2 large acorn squash, halved and seeds removed
  • 2 Tbsp butter, melted
  • 1 clove of garlic, minced
  • ½ tsp ground sage, divided
  • ¾ lb sweet Italian turkey sausage links, casings removed
  • ½ cup onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 oz mushrooms, chopped
  • 1 apple, cored and chopped
  • 1 cup panko crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ tsp salt and pepper
  • 1 egg, beaten
  1. Preheat oven to 400 degrees F.
  2. Combine the melted butter, garlic, and ¼ tsp sage. Brush the flesh of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
  3. In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate; set aside. To the skillet add the onions, celery, and mushrooms and cook for 4-5 minutes or until softened. Add the apples and cook for another 2 minutes.
  4. Remove skillet from heat and stir in sausage. Season with ¼ tsp sage, salt, and pepper. Stir in the panko and Parmesan, mix well. Add the egg and stir to combine.
  5. Divide the stuffing evenly among the four squash halves, pressing firmly to fill the wells completely. Return to the oven and bake for another 20 minutes. Serve hot.
Recipe from Sunny Side Up, adapted from
Nutrition Information
Serving size: 1 stuffed squash half Calories: 395 Fat: 15.8 Carbohydrates: 45.3 Sodium: 413 Fiber: 5.5 Protein: 23.0 Cholesterol: 113
Recipe by Prevention RD at