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5 from 3 votes

Stuffed Squash Recipe

Make dinner something truly special with my favorite Recipe for Stuffed Squash! Loaded with Italian sausage, cheese, and nutty, flavorful squash.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Recipe for Stuffed Squash, Stuffed Squash, Stuffed Squash Recipe, Stuffing Squash
Servings: 4 servings
Calories: 719kcal

Equipment

  • Baking tray
  • Mixing bowl

Ingredients

  • 4 links Italian sausage
  • 2 medium squash Acorn or Kuri squash
  • 2 slices Bread crust removed
  • ½ cup Milk
  • 2 cloves Garlic minced
  • 1 Egg
  • ¼ cup Parsley
  • 2 teaspoons Crushed red pepper
  • ½ cup Cheddar cheese shredded
  • Olive oil for drizzling
  • Salt to taste

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Preheat the oven to 375°F and line a pan with parchment paper. While the oven is preheating, tear the two slices of bread into small pieces, removing the crust, and soak the pieces in the milk for 5 minutes.
    2 slices Bread, ½ cup Milk
  • Mince the garlic and parsley, and squeeze the excess milk from the soaked bread crumbs.
    2 cloves Garlic, ¼ cup Parsley
  • Cut the squash in half, then use a round spoon to scoop the seeds out of the center. Discard (or save for baking and snacking on later!).
    2 medium squash
  • If you're using round squash, slice a thin sliver off the bottom of each squash half so they sit flat on the pan, then move them to the pan.
  • In a large mixing bowl, combine the sausage, garlic, parsley, bread crumbs, red pepper flakes and egg, mixing well with hands.
    4 links Italian sausage, 1 Egg, 2 teaspoons Crushed red pepper, Salt
  • Stuff the squash halves with the raw sausage mixture.
  • Top with shredded cheese and a sprinkle of olive oil.
    ½ cup Cheddar cheese, Olive oil
  • Cover in aluminum foil, then roast for 30 minutes. Remove the foil and roast another 30 minutes, until the squash is tender and the cheese is golden brown, then serve!

Notes

  • If you're making this recipe with red kuri squash, rejoice- the skin on this squash is completely edible and soft when cooked, so you can eat the whole thing!
  • Be extremely careful when slicing open squash, especially harder varieties like kuri, acorn, and butternut. Slicing off a thin strip at the bottom so they lie flat while cutting can help prevent the squash from rolling.
  • You can also use pre-made breadcrumbs for this recipe. Just make sure to wet them with milk beforehand so the stuffing isn't too dry.

Nutrition

Serving: 1serving | Calories: 719kcal | Carbohydrates: 63g | Protein: 28g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 984mg | Potassium: 2782mg | Fiber: 11g | Sugar: 17g | Vitamin A: 10158IU | Vitamin C: 91mg | Calcium: 365mg | Iron: 6mg