Quick Sausage Stuffed Squash Recipes

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SAUSAGE-STUFFED SQUASH

SERVED WITH buttered noodles and some fruit, this delicious, satisfying "meal in one" is easy to prepare. The green of the squash remains true to color through the cooking process, so it's pretty on the plate. It's a favorite when I'm cooking for just the two of us. -Linda Gaido New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 7



Sausage-Stuffed Squash image

Steps:

  • Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs., Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°.

Nutrition Facts :

1 acorn squash (2 to 2-1/2 pounds)
Salt and pepper to taste
12 ounces bulk pork sausage
1 egg
2 tablespoons brown sugar
2 garlic cloves, minced
1/3 cup dry bread crumbs

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 14



Sunny's Quick Wild Rice and Sausage Stuffed Squash image

Steps:

  • For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
  • Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
  • Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
  • For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
  • Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

2 small butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces
1/4 cup golden raisins, chopped
1/4 cup walnuts, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup chopped sweet onion
2 links Italian hot sausage, casings removed
1 tablespoon mild yellow curry powder
4 to 6 sprigs fresh thyme, leaves stripped and chopped
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Olive oil, for drizzling

QUICK SAUSAGE-STUFFED SQUASH

Acorn squash with its dark green skin and orange interior makes a cheery bowl for this creamy sausage dish. As a twist, try maple-flavored sausage. -Mary Magner, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6



Quick Sausage-Stuffed Squash image

Steps:

  • Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash so it sits flat. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender., Meanwhile, in a large skillet, cook sausage, onion and celery over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Remove pan from heat; drain. Stir in sour cream., Turn squash cut side up. Spoon sausage mixture into centers of squash. Microwave, covered, 1-2 minutes or until heated through. Sprinkle with pepper.

Nutrition Facts : Calories 371 calories, Fat 25g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein.

2 medium acorn squash
1 pound bulk pork sausage
1 small onion, finely chopped
1 celery rib, finely chopped
1/3 cup sour cream
Freshly ground pepper

SQUASAGE (SAUSAGE-STUFFED SQUASH)

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h40m

Yield 4

Number Of Ingredients 8



Squasage (Sausage-stuffed Squash) image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16



Sunny's Italian Sausage-Stuffed Acorn Squash image

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
  • Lower the oven temperature to 350 degrees F.
  • Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
  • For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
  • Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish

SAUSAGE-STUFFED BUTTERNUT SQUASH

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9



Sausage-Stuffed Butternut Squash image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

SAUSAGE STUFFED SQUASH

This recipe from the Oct./Nov. 2006 TOH is a little different from the others I see listed. I think the addition of cheese and apples make it an interesting combo. Although I haven't tried it yet, I think it's a perfect addition to my "Cooking for 2" cookbook.

Provided by Denise in da Kitchen

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10



Sausage Stuffed Squash image

Steps:

  • Cut squash in half; remove seeds.
  • Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish.
  • Cover and bake at 350 degrees for 25-30 minutes.
  • Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink.
  • Add apple; cook and stir for 3 minutes; Drain,
  • In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
  • Turn squash over; sprinkle cut sides with salt.
  • Stuff with sausage mixture.
  • Bake, uncovered, for 15-20 minutes or until heated through.
  • Sprinkle with cheese.
  • Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 454.7, Fat 26, SaturatedFat 10.7, Cholesterol 187.8, Sodium 273.1, Carbohydrate 29.7, Fiber 4.2, Sugar 4.8, Protein 27.6

1 medium acorn squash
6 ounces bulk pork sausage
1/2 cup chopped celery (optional)
2 tablespoons chopped onions
1/2 cup chopped peeled tart apple
1 teaspoon all-purpose flour
1 egg, lightly beaten
1/4 cup sour cream
1/8 teaspoon salt
1/3 cup Velveeta cheese, diced

QUICK SAUSAGE STUFFED ACORN SQUASH

This is a stick to your rib meal that is quick to fix in that you can use the microwave to cook the squash. It comes from Quick Cooking magazine.

Provided by DogAndCatDoc

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Quick Sausage Stuffed Acorn Squash image

Steps:

  • Cut squash in half and remove seeds.
  • Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender.
  • Meanwhile, crumble sausage into large skillet and add celery and onion.
  • Cook over medium heat until meat is no longer pink, drain.
  • Remove from heat and stir in sour cream.
  • Spoon sausage into squash halves.
  • Cover and microwave on high for 1 minute or until heated through.

Nutrition Facts : Calories 473.9, Fat 27.8, SaturatedFat 11.3, Cholesterol 115, Sodium 110, Carbohydrate 25.7, Fiber 3.7, Sugar 1.1, Protein 31.7

2 medium acorn squash (could use Carnival, or other equivalent)
1 lb bulk pork sausage
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/3 cup sour cream

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