Beef Sausage Parmesan Stuffed Acorn Squash (Print Version)

Hearty beef sausage and savory Parmesan cheese fill tender roasted acorn squash halves. A comforting and flavorful meal for any weeknight dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian

# Ingredients:

→ The Acorn Vessels

01 - 2 medium acorn squash (about 1 1/2 lbs each)
02 - 1 tbsp olive oil
03 - Salt and black pepper to taste

→ Hearty Italian Sausage Filling

04 - 1 lb ground beef Italian sausage
05 - 1/2 yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1/2 cup marinara sauce
08 - 1/4 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp red pepper flakes (optional)
13 - Salt and black pepper to taste

→ Golden Parmesan Topping & Garnish

14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - Preheat oven to 400°F. Carefully halve 2 medium acorn squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil, then season with salt and black pepper to taste. Place cut-side down on a baking sheet.
02 - Roast the acorn squash in the preheated oven for 30-35 minutes, or until fork-tender. This prepares the perfect vessels for your Beef Sausage Parmesan Stuffed Acorn Squash. Remove from oven and flip cut-side up.
03 - While squash roasts, brown 1 lb ground beef Italian sausage in a large skillet over medium-high heat, breaking it up. Drain excess fat. Add 1/2 yellow onion (finely diced) and cook until softened, about 5 minutes. Stir in 2 cloves garlic (minced) for 1 minute.
04 - Remove skillet from heat. Stir in 1/2 cup marinara sauce, 1/4 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes (optional). Season with salt and black pepper to taste.
05 - Evenly divide the hearty Italian sausage filling among the roasted acorn squash halves. This is the core of your delicious Beef Sausage Parmesan Stuffed Acorn Squash. Top each filled squash with 1/4 cup grated Parmesan cheese for a golden crust.
06 - Return the stuffed squash to the oven and bake for an additional 20-25 minutes, or until the filling is heated through and the Parmesan topping is golden brown and bubbly.
07 - Carefully remove the Beef Sausage Parmesan Stuffed Acorn Squash from the oven. Garnish generously with 2 tbsp fresh parsley, chopped, before serving warm. Enjoy this comforting and flavorful meal!

# Notes:

01 - For easier squash cutting, microwave whole acorn squash for 2-3 minutes before halving. It softens the skin slightly.
02 - Feel free to substitute ground turkey or pork Italian sausage for the beef Italian sausage, adjusting seasoning as needed.
03 - Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
04 - This dish is a complete meal on its own, but pairs wonderfully with a simple green salad or a side of steamed green beans.

# Tools You'll Need:

01 - Baking sheet
02 - Large skillet
03 - Mixing bowl
04 - Cutting board
05 - Sharp knife
06 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 610 kcal
Total Fat: 34 g
Total Carbohydrate: 53 g
Protein: 31 g

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