Baked Stuffed Winter Squash

Baked Stuffed Winter Squash

35
AJNYC 0

"Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat."

Ingredients

1 h 20 m servings 466 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
  3. While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
  4. Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
  5. Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
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Reviews

35
  1. 44 Ratings

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This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turni...

Great Recipe! I used 2 buttercup squash and next time, I'll be cooking the squash in the microwave since the oven took way too long, and I burned myself on the water. I also left out the thyme...

A good recipe. I will make this 1x/year. My husband kept saying: "It's interesting" meaning he prefers the traditional baked squash.

My husband and I loved this recipe. The only change I made was that I used stove top stuffing instead of bread crumbs and mixed a half can of chicken broth in with the stuffing. Yummy.

Great! I accidentally turned off the oven after the squash was cooked, but the last twenty minutes was sped up in the microwave. I also made my own bread crumbs by putting scraps of bread in t...

Super easy and really good!! Looks impressive with little effort. I left out the raisins, and it was still perfect! Will make again.

This was a delicious and easy meal! I didn't use the raisins or pecans because I didn't have any, but it would have been good with them. I'll make this again.

This is hands down a delicious and elegant recipe to serve during the fall bounty of squash! So easy but still so tasty. I omitted the raisins and pecans and was still delicious.

Sooo tasty. Instead of Italian sausage, I used Trader Joe's chicken sausage (garlic and asiago flavors) and it was wonderful. The pecans and raisins added a crunchiness and sweetness that tota...