Total Time
Prep 10 mins
Cook 20 mins

I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.

Ingredients Nutrition


  1. Put squash halves, cut side down, in microwave-safe dish.
  2. Add 1/4 inch water.
  3. Cover with plastic wrap.
  4. Cook on high for 15-20 minutes or until tender when pierced with fork.
  5. (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
  6. Add onion and mushrooms.
  7. Cook 5 minutes.
  8. Add bell pepper and garlic.
  9. Cook 1 minute.
  10. Remove from skillet with slotted spoon.
  11. Drain on paper towels.
  12. Discard drippings.
  13. In same skillet, brown and crumble sausage over medium-high heat.
  14. Drain.
  15. Add onion mixture and bread cubes.
  16. Season with pepper to taste.
  17. Reduce heat to medium.
  18. Cook 3 minutes, stirring occasionally.
  19. Remove squash from microwave, carefully removing plastic wrap.
  20. Turn squash cut sides up.
  21. Spoon 1/4 of sausage mixture into each squash half.
  22. Top with parmesan.
  23. Serve immediately.
Most Helpful

Made this dish for Mom and brother I dont' eat squash. They bothed raved about this dish. So now I make quite often in the summer.

Rosemcc February 06, 2009

This recipe was delicious. I followed the recipe to the tee except I did use Jimmie Dean Italian sausage for the stuffing. Was a great fall recipe and I will make this again. Thanks Sisty Gin

Tess #2 October 06, 2007

This recipe sounded wonderful but since our family is allergic to several ingredients, I had some tweaking to do! The mushrooms and bell peppers had to go, and the turkey sausage became a vegetarian Italian sausage (trade name "Tofurky"). I steamed the squash halves and while that was happening, I sauted the onion and garlic, added the bread (which turned out to be half a bagel, cubed small!) and then added the diced Tofurky Italian "sausage" and freshly ground black pepper. When the squash was done, I filled it with the tofurky/onion mixture and topped it with the parmasean cheese. We loved it and talked about having it again. Thank you Sisty Gin for a great dinner idea!

Glori-B August 31, 2006