1 hr 15 mins
Great fall or holiday dish. Can easily be doubled to feed a crowd. If you have leftover stuffing, you can stuff chicken with it or make stuffing cakes.
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Units: US | Metric
- 2 acorn squash (medium to large)
- 1 lb turkey sausage, casings removed
- 1 cup dried cranberries (eyeball it)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (8 ounce) package sliced mushrooms
- 6 sprigs thyme, leaves removed
- 2 garlic cloves, minced
- 1 (8 1/2 ounce) package cornbread, cooked according to directions and crumbled
- grated cheese (I used Knight's vail, but mozzarella or other mild cheeses would work)
- salt and pepper
- 1Preheat oven to 400.
- 2Cut the stem off the acorn squash so they stand up straight. Cut the squash in half and place cut side down on oiled baking sheet. Bake for 30 minutes while the stuffing cooks.
- 3Heat oil in large skillet over medium high heat. Add onions, peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Saute until tender.
- 4Add sausage to vegetables and cook through. Season to taste.
- 5Add vegetables and sausage to crumbled cornbread. Mix in the dried cranberries.
- 6Stuff each squash half with the stuffing mixture and top with cheese. Cover with foil and continue baking for about 30-40 minutes or until squash are tender.
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Nutritional Facts for Turkey Stuffed Acorn Squash
Serving Size: 1 (352 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 552.7
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 9.9 g
- Cholesterol 91.3 mg
- Sodium 1063.3 mg
- Total Carbohydrate 59.8 g
- Dietary Fiber 5.8 g
- Sugars 3.8 g
- Protein 25.4 g
The following items or measurements are not included: