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Baked Stuffed Acorn Squash

 Baked Stuffed Acorn Squash
In Cedar Rapids, Iowa, Mary Magner tucks a flavorful sausage mixture into colorful acorn squash halves. Cooking the squash in the microwave means this entree is done in minutes. “I like to use maple-flavored bulk pork sausage,” Mary notes.
4 ServingsPrep/Total Time: 20 min.


  • 2 medium acorn squash
  • 1 pound bulk pork sausage
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/3 cup sour cream


  • Cut squash in half; discard seeds. Cut a thin slice from bottom of
  • squash with a sharp knife to allow it to sit flat. Place squash cut
  • side down in a microwave-safe dish. Cover and microwave on high for
  • 10-12 minutes or until tender.
  • Meanwhile, crumble sausage into a large skillet; add celery and
  • onion. Cook over medium heat until meat is no longer pink; drain.
  • Remove from the heat; stir in sour cream. Spoon into squash halves.
  • Cover and microwave for 1 minute or until heated through. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 371 calories, 25 g fat (10 g saturated fat), 54 mg cholesterol, 496 mg sodium, 28 g carbohydrate, 4 g fiber, 11 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer