Winter squash stuffed with sausage is an easy and healthy recipe that makes an all-in-one main course on a busy weeknight. We will also heat it up for lunch the next day. My kids love pumpkin “bowls” and I love that these are a filling and healthy dinner.
They are naturally gluten free and can easily be made dairy free. Stuffed pumpkin is elegant enough for a Christmas side dish, but simple enough to have any day of the week.
Pumpkin stuffed with spaghetti
I used spaghetti squash the last time I made these, but any winter squash will work. You can make acorn-stuffed pumpkins or choose butternut squash. Delicata squash works too. And if you want something with less carbs, then try these fillings zucchini “boat.“
Mushrooms, peppers and onions complement the salty and spicy sausage. Rich and creamy pumpkin brings it all together with the help of a little butter and satisfying cheese.
Filling options
You can change the inner mix to suit your tastes. I've made this with grass-fed beef, spinach and feta, or leftover chicken, artichokes and mushrooms. With kids, I've found that putting anything in a “boat” or on a skewer makes it more fun (and delicious).
Here are some other filler ideas to include:
- Wild rice or white rice (here's why I don't like brown rice!)
- Cheddar cheese (instead of Parmesan)
- Pecans and dried cranberries
- Cooked quinoa
- Spicy Italian Sausage (instead of sausage)
- Use 2-3 cloves of garlic and fry with onion (instead of garlic powder)
A cheesy stuffed squash (or any other winter squash!) recipe stuffed with veggies is the perfect filling meal. My kids love this recipe and keep coming back for more when I make it!
Sausage Stuffed Winter Squash Recipe
Sweet winter squash stuffed with a delicious mix of meat, peppers, onions, mushrooms and spices.
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Preheat oven to 400°F.
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Cut the pumpkins in half from top to bottom and remove the seeds.
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Place squash cut side down in a baking dish with ½ cup water. Bake for 30-45 minutes until fork tender.
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While the squash is cooking, sauté the sausage in a large skillet over medium heat until browned and cooked through.
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Remove the sausage from the pan and set aside.
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Add the diced onion, pepper and mushrooms to the pan and cook until almost soft
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Remove from the heat and add the sausage, butter and spices again and mix well.
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When the pumpkins are cooked, remove them from the oven and turn them over so that the cut side is up.
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Stuff the squash with the sausage mixture and top with Parmesan if using. Place the stuffed pumpkins back in the oven for about 10 minutes to brown.
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Remove from the oven, cut each pumpkin in half, serve and enjoy!
Nutrition facts
Sausage Stuffed Winter Squash Recipe
Amount per serving (0.25 pumpkin)
Calories 485
Calories from fat 378
% Daily Value*
Fat 42 g65%
Saturated fat 18 g113%
Trans fat 1 g
Unsaturated fat 5 g
Monounsaturated fat 17 g
cholesterol 113 mg38%
Sodium 1437 mg62%
potassium 497 mg14%
Carbohydrates 7 g2%
Fiber 2 g8%
Sugar 3 g3%
Protein 20 g40%
Vitamin A 1669 IU33%
Vitamin C 41 mg50%
Calcium 64 mg6%
Iron 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
You can also skip the water while cooking for a roasted pumpkin version. Instead, place the buttered squash cut side down on a baking sheet lined with parchment paper. The squash will caramelize more this way instead of steaming.
How do you like to prepare pumpkins? Leave a comment and let us know!