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Italian Sausage-Stuffed Squash

 Italian Sausage-Stuffed Squash
From Troy, Ontario, Ruth Lee writes, "A neighbor gave me this recipe and was so enthusiastic about it, I had to try it. This is absolutely the best way I know to serve acorn squash."
2 ServingsPrep/Total Time: 30 min.


  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1 Johnsonville® Mild Italian Sausage Links link, casing removed
  • 1 small onion, chopped
  • 1/3 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 medium tomato, chopped
  • 3/4 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese


  • Cut squash in half lengthwise; discard seeds. Place cut side down in
  • a microwave-safe 11-in. x 7-in. baking dish. Cover and microwave on
  • high for 10-12 minutes or until tender.
  • Meanwhile, crumble sausage into a large skillet; add the onion, green
  • pepper and garlic. Cook over medium heat until meat is no longer
  • pink; drain. Stir in the tomato, Italian seasoning, salt and pepper.
  • Turn squash cut side up. Stuff with sausage mixture; sprinkle with
  • Parmesan cheese. Cover and microwave on high for 2-3 minutes or
  • until heated through. Yield: 2 servings.

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Italian Sausage-Stuffed Squash (continued)

Nutritional Facts: 1 stuffed squash half equals 270 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 762 mg sodium, 34 g carbohydrate, 6 g fiber, 13 g protein.