Baked Stuffed Winter Squash

READY IN: 1hr 35mins
Recipe by jdc8205

A friend of mine gave me this recipe, and both my spouse and I love it.

Top Review by TrojanAurora

I did a little improv on the recipe. I used mushrooms in stead of celery (out of necessity), but added a bit of celery seed to the spice and sausage. I also used spicy sausage (again, out of necessity) and grated a bit of nutmeg into the squash and sausage mix before stuffing the squash. I also topped the squash with breadcrumbs and broiled them for a minute at the end to brown them up. It tasted really good- the raisins (I used golden and regular) really gave a sweet note that countered the sausage nicely!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
  3. While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
  4. Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
  5. Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.

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