Stuffed Acorn Squash with Sausage
Description
Tender stuffed acorn squash halves roasted with a meaty filling of sausage, mushrooms, and Parmesan for an easy, cheesy, and delicious fall side.
Ingredients
•
2 acorn squash, halved and seeded
•
1 pound ground sausage
•
1 cup chopped celery
•
1/2 cup chopped mushrooms
•
1/4 cup chopped onion
•
1 large egg, beaten
•
1/2 cup sour cream
•
1/2 cup grated Parmesan cheese
Directions
1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2
Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
3
Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
4
Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
5
Return to the oven and bake until filling is cooked through, about 20 minutes.