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Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois
Nutritional Facts 1 stuffed squash half equals 463 calories, 25 g fat (11 g saturated fat), 55 mg cholesterol, 977 mg sodium, 43 g carbohydrate, 6 g fiber, 16 g protein.
Originally published as Sausage & Mushroom Stuffed Squash in Simple & Delicious October/November 2011, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 20, 2012 by melodious88
This was a great recipe to use to introduce my husband to acorn squash, as it includes os many of his favorite ingredients (sausage, mushrooms, cheese, white wine). I used sage flavored Jimmy Dean sausage and we really enjoyed it!
Reviewed on Sep. 20, 2012 by Jessei
Excellent.
Reviewed on Sep. 20, 2012 by tdpries1
I have made a variation of this for years. I use hamburger (turkey burger actually) which I mix up into a meatloaf mix and stuff the squash with the uncooked meat. I top it with ketchup or spaghetti sauce, whatever I have on hand and cheese and bake it until the meat is done. I can't imagine this recipe having leftover filling, since I use a pound of burger for just one acorn squash cut in half.
Reviewed on Sep. 01, 2012 by leaharkness2@hotmail.com
it was great and filled you up. very easy to make.
Reviewed on Jun. 05, 2012 by beantowngator
I have made this several times. It is so tasty and great for cold winter days. Leftover stuffing freezes well too.
Reviewed on Nov. 07, 2011 by krysatl
I made this recipe for Girl's week-end. It was commented many times of how awesome it was. They called me the squah Queen!
Reviewed on Nov. 06, 2011 by annwolf
My picky husband was not happy that I was going to try something new again until he ate the meat mixture and said it was great! My 4yr old helped me good it and even my 10mo old ate it. I think it would be a keeper even in the winter to serve over rice!!
Reviewed on Oct. 31, 2011 by masamune
This recipe absolutely blew us away with how good it is. Such great combinations! YUM!
Reviewed on Oct. 28, 2011 by mybell
My husband loved it! It is a winner for our family!
Reviewed on Oct. 27, 2011 by judojen
This was delicious! So much flavor and very simple to make. Very easy for people who have not cooked much with acorn squash.Give it a try!
Reviewed on Oct. 25, 2011 by sharons39
I substituted pork sausage with Italian Salcissa sausage....family loved it!
Reviewed on Oct. 21, 2011 by mga@lyrixl2s.net
This is a very flavorful recipe! It is very easy to prepare. I will definitely keep this recipe handy.
Reviewed on Oct. 18, 2011 by Sherrieboudinot
Delicious!
Reviewed on Oct. 16, 2011 by Beffy1167
I used sage seasoned breakfast sausage, beef broth and button mushrooms (no portobello mushrooms were available). These were absolutely DELICIOUS and will definitely go into regular rotation on our fall/winter dinner menu.
Reviewed on Oct. 13, 2011 by TKCloughfam
WOW amazing!! I used the white wine, white mushrooms, sweet Italian sausage and took 3 piece of white bread cut into pieces instead of croutons. I forgot the parmesan cheese, oops. Used block 2% white sharp cheddar cheese and grated it. My husband is still walking around saying that was really good as I write this. I must try..
Reviewed on Oct. 10, 2011 by jomattt
This was exceptionally good! I used regular fresh mushrooms and beef broth for further savings. Squash tip: Pierce each squash with a fork and cook in microwave 10 minutes on high. Squash will be easier to cut and stem will snap right off. Bake squash only 30 minutes before filling. Line pan with aluminum foil before baking stuffed squash for easy clean up.
Reviewed on Sep. 25, 2011 by AliceMV
This recipe is very full of Autumn flavors! It's a whole meal in itself with the meat stuffing and squash. Easy to prepare, I know it will be a Fall favorite for many years!!
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