Stuffed Acorn Squash

Stuffed acorn squash is a favorite winter container meal. Once the squash cavities are free of their seeds, there is no telling what a cook can full them with. Wild rice, sausage stuffing, mixed vegetables…they are all great. Add a salad and dinner is a cinch.


  • 2 medium acorn squash, cut in half, seeds removed
  • 3 tbsp olive oil
  • 1lb sweet Italian sausage, casing removed and meat broken up into pieces
  • 1 onion, diced
  • 1 cup cooked wild rice
  • 1 cup diced Swiss cheese
  • 2 tbsp fresh minced parsley
  • 1 cup chicken broth
  • Salt and pepper to taste


  1. Brush the squash cavities with 1 tablespoon of the olive oil, salt them and place the halves cut side down in a greased baking pan. Cover with foil and bake the halves in a 400F pre-heated oven for about 45 minutes to an hour. They should not be mushy and hold their shape. Uncover and allow them to cool while making the filling.
  2. Heat the remaining olive oil in a saute’ pan and cook the onions until soft; transfer to a bowl. Add the sausage and cook until nicely browned. Return the onions to the pan and cook for 2 minutes. Transfer the mixture to a bowl. Stir in the rice and combine well. Stir in the cheese, parsley and salt and pepper.
  3. Divide and fill the squash cavities. Pour the chicken broth around the base of the squash, cover and bake for 25 minutes or until the filling is hot.
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