Description

Cozy, savory, and beautifully presented, Stuffed Baked Acorn Squash is a comforting dish perfect for holidays, chilly evenings, or easy meal prep. This easy recipe combines roasted squash with a flavorful filling of sausage, rice, onions, and cheese—blending hearty textures and sweet-savory notes into every bite. It’s the ideal solution when you’re looking for quick dinner ideas, healthy fall meals, or even vegetarian food ideas (just swap out the meat). With its golden topping and rustic charm, it also makes a fantastic addition to your list of dinner ideas or holiday recipes.

Ingredients

For the Squash:

2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper, to taste

For the Filling:

1 tablespoon olive oil or butter
1 small onion, finely chopped
2–3 garlic cloves, minced
1/2 pound ground sausage (or meatless alternative)
1 cup cooked rice (white, brown, or wild)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
Salt and pepper, to taste
Fresh parsley, for garnish

Optional Add-ins:

Chopped spinach or kale
Chopped walnuts or pecans
Dried cranberries or chopped apple

Instructions

Preheat oven to 400°F (200°C).
Slice squash in half and remove seeds. Brush inside with olive oil, sprinkle with salt and pepper.
Place squash cut-side down on a parchment-lined baking sheet. Roast for 25–30 minutes until fork-tender.
Meanwhile, heat olive oil or butter in a skillet. Sauté onion until soft (4–5 minutes), then add garlic for 1 minute.
Add sausage and cook until browned. Remove from heat.
Stir in cooked rice, thyme, sage, Parmesan, mozzarella, salt, and pepper. Let cool slightly.
Flip squash halves cut-side up and fill with stuffing mixture.
Return to oven and bake 15–20 minutes, until tops are golden and slightly crispy.
Garnish with chopped parsley and serve warm.

Prep Time: 15 minutes
Cook Time: 45 minutes