Turkey Sausage-Stuffed Acorn Squash Recipe

4.5 8 7
Turkey Sausage-Stuffed Acorn Squash Recipe
Turkey Sausage-Stuffed Acorn Squash Recipe photo by Taste of Home
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Turkey Sausage-Stuffed Acorn Squash Recipe

Read Reviews
4.5 8 7
Publisher Photo
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork, turkey and chicken sausage. —Melissa Pelkey Hass, Waleska, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • 4 medium acorn squash (about 1-1/2 pounds each)
  • 1 cup cherry tomatoes, halved
  • 1 pound Italian turkey sausage links, casings removed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium apple, peeled and finely chopped
  • 1 small onion, finely chopped
  • 2 teaspoons fennel seed
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon dried sage leaves
  • 3 cups fresh baby spinach
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, chopped
  • 1 tablespoon red wine vinegar

Directions

Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.
Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.
Carefully remove squash from roasting pan. Drain cooking liquid, reserving tomatoes. Return squash to pan, hollow side up.
Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash cavities. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork. Yield: 8 servings.
Originally published as Turkey Sausage-Stuffed Acorn Squash in Taste of Home September/October 2014, p69

Nutritional Facts

1 stuffed squash half: 302 calories, 10g fat (5g saturated fat), 43mg cholesterol, 370mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat.

  • 4 medium acorn squash (about 1-1/2 pounds each)
  • 1 cup cherry tomatoes, halved
  • 1 pound Italian turkey sausage links, casings removed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium apple, peeled and finely chopped
  • 1 small onion, finely chopped
  • 2 teaspoons fennel seed
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon dried sage leaves
  • 3 cups fresh baby spinach
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, chopped
  • 1 tablespoon red wine vinegar
  1. Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.
  2. Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.
  3. Carefully remove squash from roasting pan. Drain cooking liquid, reserving tomatoes. Return squash to pan, hollow side up.
  4. Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash cavities. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork. Yield: 8 servings.
Originally published as Turkey Sausage-Stuffed Acorn Squash in Taste of Home September/October 2014, p69

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Reviews forTurkey Sausage-Stuffed Acorn Squash

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Tracy User ID: 9016189 273260
Reviewed Sep. 20, 2017

"Hubby loved it. Kids not so much but only because they were thrown off by serving in the squash bowl."

MY REVIEW
DonnaG201 User ID: 7206942 272765
Reviewed Sep. 7, 2017

"can this be frozen to serve another day?"

MY REVIEW
lovetocook0920 User ID: 6831441 185291
Reviewed Nov. 3, 2014

"My whole family (even the kids) really enjoyed this! I didn't change a thing."

MY REVIEW
keverwann User ID: 1807985 121659
Reviewed Oct. 12, 2014

"This tasted good, but the kids didn't touch it ("ewww, stuffed squash!"). Left out the caraway, thyme, salt, pepper, and vinegar. Subbed in 1 pint diced canned tomatoes, 4oz can of mushrooms, 1/2 pound Italian sausage, shredded kale, and shredded mozzarella. Made the filling and baked the squash halves before church, combined and cooked after church; this worked out nicely."

MY REVIEW
Lisa Friesen User ID: 1759221 201071
Reviewed Oct. 12, 2014

"I used 1/2 spicy hot sausage and 1/2 hamburger , Monterrey jack cheese and added some canned Bertolli marinara sauce over the filling. I used less mushrooms. Will make again for myself (family not impressed). Very versatile!"

MY REVIEW
jbruner147 User ID: 7308984 200512
Reviewed Oct. 7, 2014

"A little bit of extra prep time with this recipe, but it is worth it. Absolutely delicious."

MY REVIEW
partnersincooking User ID: 7714480 213685
Reviewed Sep. 28, 2014

"This is the most incredible recipe. We try new recipes nearly every week and at this point it is very difficult to make my top 10 list; however; this recipe made it! I have never found another recipe with such an intriguing yet well thought out combination of herbs. You have never had another dish that tastes like this one. It is amazing! Also, we followed the recipe exactly as written. Note: you really do need to add the red wine vinegar. Melissa Birdsong, you are an amazing cook to develop such a unique recipe."

MY REVIEW
toolbarsco User ID: 6725667 153717
Reviewed Sep. 20, 2014

"This is a perfect meal for fall. lt takes a bit of time to prep but is well worth it. My family loves acorn squash and this is such a healthy recipe--it made me feel good to serve it to them. We are not fans of fennel or caraway so I omitted them, but if you enjoy those flavors I'm sure they add another dimension of tastiness!"

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