Sausage and Orzo Stuffed Acorn Squash

Sausage and Orzo Stuffed Acorn Squash

 Warm up with Sausage and Orzo Stuffed Acorn Squash on a chilly winter evening.  I could eat bowls and bowls of the stuffing by itself!

Seriously though, this stuffing is the bomb. Yummy Boulder Hot Italian Sausage, sweet sundries tomatoes and ASIAGO CHEESE. So, so good. These actually don’t take much time at all to throw together either.

Sausage and Orzo Stuffed Acorn Squash

Sausage and Orzo Stuffed Acorn Squash

The acorn squashes are also just really pretty. Amazing fall colors you came up with there Mother Nature.

Acorn squash is a bit easier to work with than some other types of squash. The skin isn’t as tough and you can actually eat it! No need to peel the whole thing. The skin gets nice and tender in the oven and cuts like butter. I always slice off a bit of the bottom so that the squash doesn’t roll around on the baking sheet.

With this recipe, you do bake the squash twice. First for about 25 minutes to soften it up, then another 15 minutes with the filling. You can prepare the filling easily within the first 25 minutes the squash is baking so you don’t have to wait around for anything with this recipe.

Once again, I’m using Boulder Sausage in this recipe. I chose the hot Italian but if you’re not too keen on spicy flavors, you can definitely use sweet Italian. Cook the sausage fully through, but make sure it doesn’t get too crispy. It continues to bake in the oven a little bit, so you want to keep it from getting dry.

Sausage and Orzo Stuffed Acorn Squash

Sausage orzo stuffing money shot. YUM.

Once your filling is put together and the squashes have baked for 25 minutes, STUFF THEM! Be generous with the stuffing, it’s fine if they overflow a little bit. Once they are thoroughly stuffed, top with the asiago cheese and place back in the over for 15 minutes. That’s it!

Sausage and Orzo Stuffed Acorn Squash

 

Print Recipe
Sausage and Orzo Stuffed Acorn Squash
Sausage and Orzo Stuffed Acorn Squash
Course Dinner
Prep Time 35 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Dinner
Prep Time 35 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Sausage and Orzo Stuffed Acorn Squash
Instructions
  1. Preheat oven to 375°. Cut the tops off of the acorn squash and slice in half length-wise. Remove the guts and seeds and slice a small sliver from the rounded side of the squash so it sits nice and still on the baking pan.
  2. Spray a bit of cooking spray on each squash half and season with salt, pepper and garlic powder. Place in the oven and bake for 25 minutes.
  3. While the squash is baking, prepare the filling. Cook the sausage in a large pan until just cooked through, then add the onion and cook until soft. Add the spinach and cook until just wilted. Remove the pan from heat and add the sundried tomatoes, pasta, basil, and half of the cheese. Mix well and season with salt, pepper and garlic powder to taste.
  4. Remove the squash from the oven and stuff with the filling. Don’t be afraid to pack the filling high! You may have left over filling depending on how large your squash are, I had a few tablespoons left over.
  5. Top stuffed squash with the remaining cheese and bake in the over for 15 more minutes.
Recipe Notes

So, acorn squash is a bit different than other squashes because you can actually eat the skin, it is DELICIOUS. It’s thin so it gets super soft and yummy in the oven. Try it!

Sausage and Orzo Stuffed Acorn Squash

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