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Stuffed Acorn Squash

Course: Main Course
Servings: 4
Calories: 761kcal

Ingredients

  • 2 acorn squash (cut in half lengthwise, remove seeds)
  • 2 Tbsp olive oil, divided
  • 1 pound ground Italian sausage (mild or spicy)
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 cups chopped spinach Fresh or frozen (thawed)
  • 4 oz cream cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ½ cup feta cheese
  • garlic pepper

Instructions

  • Preheat oven to 400°, line baking sheet with aluminum foil, parchment paper, or Silpat mat (for easier clean up).
  • With 1 Tbsp. of olive oil brush the insides of the squash. Sprinkle with garlic pepper (or salt and pepper). Place squash face down on the prepared baking sheet and roast in the preheated oven for 30-40 minutes until tender.
  • While the squash is roasting. In a large frying pan over medium heat - heat the remaining 1 Tbsp. olive oil and onion. Cook until onion begins to soften, add garlic and ground Italian sausage. Cook, stirring frequently until the sausage is cooked through.
  • Add spinach, cream cheese, and ½ cup of shredded mozzarella cheese. Continue cooking, stirring until the spinach is warmed and the cheese is melted.
  • Once the squash is finished cooking, use a fork to gently mash the inside. Divide the sausage mixture evenly among the squash halves. Top each with the remaining mozzarella and feta cheese.
  • Place squash back in the oven for 4-8 minutes, until the cheese is melted and the filling is heated through.

Nutrition

Serving: 1half | Calories: 761kcal | Carbohydrates: 28g | Protein: 28g | Fat: 61g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 1211mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2800IU | Vitamin C: 32mg | Calcium: 339mg | Iron: 4mg