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Stuffed Acorn Squash

Michelle Lehman

Introduction

This is Mama Miche, and today, in my magic kitchen: Stuffed Acorn Squash

I don't make this enough, and I have no excuse or reason why I don't make this more often. I love stuffing vegetables with yummy fillings. It looks lovely, and it tastes divine. This stuffing is easy to make while the acorn squash cooks, and honestly, when these ingredients combine, your taste buds and your belly will be like, “Damn! You love me! You really love me.” 

This is also a great Thanksgiving meal! Festive fall flavors will make you feel all the gratitude. 

Let Mama Miche make your kitchen magic. MMMK, let's eat!

Tools

  • Large chef knife 

  • Cutting board or mat

  • Mellon baller or spoon

  • Measuring spoon & cups

  • Pan covered in foil or parchment paper

  • Large sauté pan

Ingredients

Makes many servings

  • 2 medium acorn squash

  • 1 tablespoon olive oil, plus more for brushing onto the squash

  • 1 med yellow or white onion - diced

  • 1/4 cup piquillo peppers - diced (note 1)

  • 2 celery stalks - diced

  • 1-2 tsp fresh basil - chopped (or half a teaspoon dried)

  • 3 cloves garlic - minced

  • 1 lb mild or hot Italian sausage (bulk or remove from casing)

  • 2 cups torn spinach 

  • 1/2 cup ricotta or cottage cheese 

  • 1/2 cup shredded mozzarella 

  • 1 cup freshly grated parmesan cheese

  • 1/2 cup bread crumbs seasoned with 

  • 2 tsp Twice Stolen Spice™

Directions

Prep Time: 30 minutes Cook Time: 30 minutes

Prep

  • Preheat the oven to 400 °F

  • Line a baking sheet with parchment paper or aluminum foil 

  • Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem) for a pretty scalloped edge. 

  • Scrape out the seeds. 

  • Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until fork tender. 

Cook

Filling

  • Add 1 tablespoon of olive oil in a large, non-stick skillet on medium-high heat. 

  • Add the onion and celery. Sauté until onion is softened and turning translucent, about 3-5 minutes. 

  • Add garlic and Twice Stolen Spice™. 

  • Stir in the sausage. Continue to sauté for another 10 minutes or until fully cooked. 

  • Stir in half the Parmesan and mozzarella cheese and remove the pan from heat. 

  • Once the squash is done roasting, remove them from the oven and turn the heat to broil. 

  • Flip the squash bowl side up, add ricotta, and mix with squash flesh

  • Fill with the stuffing and pile high

  • Sprinkle on the remaining cheese. 

  • Broil for 2-3 minutes or until the cheese is melted. DO NOT over-brown the squash. 

  • Serve immediately

Notes 

  1. You can substitute piquillo peppers with roasted peppers, sliced pimentos, or diced red bell peppers, but if you use bell peppers, add them in the beginning with onions.