When the weather turns crisp, this Stuffed Acorn Squash with Sausage and Rice becomes one of my go-to comfort meals. The tender roasted squash, savory sausage, and flavorful rice filling come together for a cozy dinner that feels hearty yet wholesome. It’s a complete meal baked in its own edible bowl — and the best part? My kids love it too!
Why You’ll Love This Recipe
- A complete meal in one dish – You get your protein, veggies, and grains all baked together in a deliciously roasted squash.
- Quick and easy – Ready in under an hour, perfect for busy weeknights or meal prep.
- Nutritious and satisfying – Packed with fiber-rich squash, spinach, and mushrooms plus lean protein from sausage.
- Great for leftovers – These reheat beautifully, making them ideal for make-ahead lunches or dinners.
- Beautiful presentation – Golden, caramelized squash filled with savory stuffing looks fancy enough for guests but is simple to make any day of the week.
Choosing the Best Acorn Squash
Look for medium-sized acorn squash that feel heavy for their size with a dull, matte skin (a shiny one means it’s underripe). The rind should be deep green with some orange patches and free of soft spots or cracks. When tapped, a ripe squash sounds slightly hollow — that’s your sign it’s ready to roast.
Ingredient Swaps and Substitutions
This recipe is flexible and easy to adapt with what you have on hand:
- Acorn squash → Try butternut or delicata squash (adjust cook time as needed).
- Italian sausage → Substitute with ground turkey, chicken, or a plant-based sausage for a lighter version.
- Rice → Swap in quinoa, wild rice, or couscous for variety — just make sure it’s cooked first.
- Mushrooms → Bell peppers or zucchini make great alternatives.
- Parmesan → Try Gruyere, cheddar, or crumbled goat cheese.
- Spinach → Kale, Swiss chard, or arugula work well — just sauté tougher greens first.
Common Mistakes to Avoid
- Undercooking the squash: Roast long enough until it’s fork-tender before stuffing.
- Overpacking the filling: Loosely fill the squash so it heats evenly and the cheese melts perfectly.
- Skipping moisture removal: Squeeze cooked spinach dry to avoid a watery filling.
- Undercooked sausage: Break it into small pieces and cook thoroughly before mixing.
What to Serve With It
This stuffed acorn squash makes a complete meal, but it pairs wonderfully with a crisp green salad or roasted vegetables. A side of garlic bread or crusty rolls helps soak up any savory juices. For a cozy dinner, serve it with a glass of Pinot Noir or Chardonnay.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap each stuffed half tightly in plastic wrap and foil; freeze for up to 3 months.
- Reheat: Bake at 350°F covered with foil (20–25 minutes from the fridge, 45–50 minutes from frozen) or microwave for 2–3 minutes.
Ingredients
For the Squash:
- 2 acorn squash
- 1–2 tbsp olive oil
- Salt and black pepper, to taste
For the Filling:
- 2 cups cooked rice or quinoa
- ½ lb Italian sausage
- 2 cups mushrooms, sliced
- 2 cups baby spinach
- ¼ tsp dried sage
- ¼ tsp garlic powder
- ¾ cup grated Parmesan cheese
For the Topping:
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
Step 1: Roast the Squash
Preheat the oven to 400°F (200°C). Halve the squash, scoop out the seeds, and brush each half with olive oil. Season with salt and pepper, then place cut-side down on a greased baking sheet.
Bake for 20 minutes, flip, and continue baking 10–15 minutes until fork-tender.
Step 2: Prepare the Grain
Cook 2 cups of rice or quinoa according to package instructions. Set aside.
Step 3: Cook the Filling
In a large skillet over medium heat, cook the Italian sausage until browned and no pink remains.
Add mushrooms, spinach, sage, garlic powder, and a pinch of salt and pepper. Sauté until the vegetables are tender and the spinach is wilted.
Step 4: Combine the Filling
Add the cooked rice or quinoa and ¾ cup Parmesan cheese to the skillet. Stir until everything is evenly mixed and cheesy.
Step 5: Stuff and Broil
Flip the roasted squash right-side-up and fill each half with the sausage-rice mixture.
Top with breadcrumbs and remaining Parmesan.
Broil for 2–3 minutes, until golden and crisp on top.
Step 6: Serve
Sprinkle with freshly ground black pepper and serve warm. Each bite is a perfect mix of sweet, savory, and cheesy comfort.
Nutrition (Estimated for 4 servings)
- Calories: 1650 total
- Protein: 55–65g
- Fat: 70–80g
- Carbs: 175–195g
Final Thoughts
This Stuffed Acorn Squash with Sausage and Rice is everything you want in a fall dinner — comforting, flavorful, and beautifully rustic. Whether you’re meal prepping or hosting guests, it’s an easy dish that never fails to impress. 🍂✨