Sausage and Orzo Stuffed Acorn Squash
Servings Prep Time
6people 35minutes
Cook Time
20minutes
Servings Prep Time
6people 35minutes
Cook Time
20minutes
Ingredients
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