Squasage (Sausage-stuffed Squash)

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Squasage (Sausage-stuffed Squash) Ingredients

The following are the ingredients needed to make delicious Squasage (Sausage-stuffed Squash) for 4 servings:

  • 2 acorn squash, halved and seeded
  • 1 pound ground sausage
  • 1 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped onion
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese

Squasage (Sausage-stuffed Squash) Cooking Instructions

  • Prep20m
  • Cook1h 20m
  • Ready In1h 40m

To cook Squasage (Sausage-stuffed Squash), you need about 20 minutes of preparation time. The time needed to cook this Squasage (Sausage-stuffed Squash) is about 1 hour 20 minutes , and you can serve your Squasage (Sausage-stuffed Squash) within 1 hour 40 minutes . The following are the steps to cook Squasage (Sausage-stuffed Squash) easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  2. 2 Place squash, cut sides down, on the prepared baking sheet.
  3. 3 Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  5. 5 Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  6. 6 Bake in the preheated oven until filling is cooked through, about 20 minutes.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 523 calories; 34.9 grams of fat; 30.9 grams of carbohydrates; 24.4 grams of protein; 133 milligrams of cholesterol; 1232 milligrams of sodium.

  1. Jan 25th 2015

    his is an excellent recipe. My wife who is very particular loved it and said it was the best she had ever eaten.I did prepare it exactly as written but I have a suggestion. to make it simple ...

  2. Jan 18th 2015

    I can't give recipe 5 stars as is cause I tweeked it...but my tweeks made it 6 stars according to husband. I sprinkled squash with a little salt and pepper before baking as instructed. I p ...

  3. Nov 27th 2014

    This is amazing! The only thing I have started doing differently is when I scoop out all the squash, I mix it up in a bowl then put it into a cast iron skillet to bake off. Oh and I will in ...

  4. Jun 4th 2014

    Had this for dinner and it was great, my daughter really loved it. I halved the recipe since there was only 2 of us. I did of coarse use the 1 egg and I did add a dash of salt & pepper ...

  5. Apr 9th 2014

    I loved this recipe. It was a good one to make ahead earlier in the day and then do the last bit of cooking before dinner. I did have to bake it more than 20 minutes (almost 30) since it w ...

  6. Apr 3rd 2014

    Delicious!! I added a diced green apple and substituted plain Greek yogurt for the sour cream. My boyfriend said it was the best thing I've ever made!

  7. Jan 7th 2014

    This is so good! I've always had sweet acorn squash, so I wasn't sure what I would think. My husband can't wait for me to make it again. He said it was restaurant quality. DH doesn't like mu ...

  8. Jan 2nd 2014

    My first review ever, and this dish is worth the honor! One of the best dishes I have ever had. It made me feel as if I was eating in a high class restaurant. Enjoyed every bite. Loved it!

  9. Nov 17th 2013

    This was extremely delicious and the best stuffed squash I have ever had! I heated the squash in the microwave for 2-3 minutes to make it easier to cut and scoop out seeds. We actually prepp ...