Rustic Beef Sausage Stuffed Acorn Squash: Hearty Dinner (Print Version)

Rustic Beef Sausage Stuffed Acorn Squash: Savory beef & spices baked into tender squash. A comforting, easy meal perfect for a cozy evening.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 2 medium acorn squash
02 - 1 lb (450g) ground beef sausage (mild or spicy Italian style)
03 - 1 cup (150g) sliced cremini mushrooms
04 - 1/2 cup (60g) grated Parmesan cheese

→ Fresh Produce

05 - 1 medium yellow onion, chopped
06 - 3-4 cloves garlic, minced
07 - 5 oz (140g) fresh spinach
08 - 1/4 cup fresh parsley, chopped

→ Flavor Boosters

09 - 1/2 cup (120ml) chicken broth (low sodium)
10 - 2 tablespoons olive oil
11 - Salt to taste
12 - Freshly ground black pepper to taste

# Instructions:

01 - First things first, let's get those acorn squash ready for their close-up. Carefully cut each squash in half lengthwise. This can be a bit tricky, so be careful with your knife! Then, scoop out all the seeds and those stringy bits with a spoon – honestly, I usually make a bit of a mess here, seeds flying everywhere. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes, until they’re slightly tender. We're giving them a head start!
02 - While the squash is getting soft, grab a large skillet and heat a splash of olive oil over medium-high heat. Add your ground beef sausage, breaking it up with a spoon as it cooks. You want it nicely browned all over, no pink bits left. This is where all those incredible savory smells start filling your kitchen – I swear, this aroma alone makes the whole house feel warm. Once browned, drain any excess fat. I always forget this step and end up with a greasy filling, so don't be like me!
03 - Now for the flavor boosters! Reduce the heat to medium, and add your chopped onion and minced garlic to the skillet with the browned sausage. Sauté for about 5-7 minutes until the onion is softened and translucent, and the garlic is fragrant – oh, that smell! Add the sliced mushrooms and cook until they release their liquid and start to brown, another 5-7 minutes. This step is crucial for building deep flavor, honestly. Don't rush it!
04 - Stir in the fresh spinach a handful at a time, letting it wilt down into the mixture. It might look like a lot at first, but it shrinks so much! Pour in the chicken broth and scrape up any browned bits from the bottom of the pan – that's called deglazing, and it adds so much flavor. Let it simmer for a couple of minutes until most of the liquid has evaporated. Season the filling with a little more salt and pepper to your taste; this is where you make it *yours*.
05 - By now, your acorn squash should be slightly tender. Carefully flip them over. If you want more room for the filling, you can gently scoop out a little more of the cooked squash flesh, but not too much! Spoon the savory beef sausage and vegetable filling generously into each squash half. I always overstuff them a little, honestly, because who doesn't want more delicious filling? Don't worry if some spills, that's just extra crispy bits for later!
06 - Place the stuffed squash halves back on the baking sheet. Return them to the oven and bake for another 20-25 minutes, or until the squash is completely tender when pierced with a fork and the filling is heated through. For the last 5 minutes, sprinkle the Parmesan cheese over the top of each Rustic Beef Sausage Stuffed Acorn Squash. Let it melt and get just slightly golden and bubbly – it's such a lovely finish. Once out of the oven, garnish with fresh parsley. The final result should be warm, fragrant, and just begging to be eaten!

# Notes:

01 - Roasting squash cut-side down first ensures maximum tenderness and a slightly caramelized edge, honestly.
02 - Leftovers keep well for 3-4 days in the fridge; reheating in the oven is best to maintain texture, trust me.
03 - Tried ground turkey instead of beef sausage once; it worked, but definitely needed extra seasoning to shine.
04 - A crisp green salad with a tangy vinaigrette is my favorite pairing to cut through the richness, it's a game-changer.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - mixing bowl

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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