Sausage Stuffed Squash

Alice Zhu


This is a perfect, flavourful dish for the fall season.

Ready in: 1 h 20 min

Makes 6 servings


513 calories        

31.2 carbs       

36.8g of fat        

18.7g of protein           

5.3g of fiber



3 small to medium-sized acorn squashes

Salt and pepper to taste

1 lb (500 g) pork sausage w/ casings removed

Half a cup of chopped celery

Half a cup of chopped onion

Half of a Granny Smith apple, chopped

Half a teaspoon (2mL) dried sage

1 cup (250mL) shredded cheddar cheese

Half a cup (125mL) coarsely chopped pecans


Get Cooking:

1. Preheat oven to 375º F (190º C).

2. Cut squash in half lengthwise; remove seeds. Season squash with salt and pepper to taste and place cut-side down on a foil-lined, greased baking sheet. Bake for 45 minutes or until flesh is tender when pierced with a sharp knife. Remove squash and increase oven temperature to 425º F (220º C).

3. Meanwhile, crumble sausage into a large skillet; add celery, onion, apple, and sage. Cook over medium heat until meat is no longer pink and vegetables are softened (about 10 minutes). Remove from heat, stir in half of the cheese and all the pecans.

4. Sprinkle with remaining cheese. Bake at 425º F (220º C) for 10 min, until cheese is bubbly and squash is heated through.