Stuffed Acorn Squash with Sausage and Rice

Today we are taking a tiny break from crockpot recipes to share this Stuffed Acorn Squash with Sausage and Rice Recipe! The perfect fall dinner!

Sausage and Rice Stuffed Acorn Squash Recipe

I love when the grocery store has cute pumpkins, squash, and gourds in stock. I use them to decorate our mantle for the Fall.

They are so easy to use for decorations, plus you can make delicious recipes with them, so that is a win-win. If you are running out of ideas for dinner, you can just steal produce from the mantle. lol!

Delicious stuffed acorn squash with sausage and rice recipe! So easy to make, great for family dinners, and easy to make vegetarian, paleo, or vegan!

This is one of our favorite Thanksgiving side dishes that everyone loves.

Delicious stuffed roasted acorn squash with sausage and rice recipe! So easy to make, great for family dinners, easy to make vegetarian, paleo, or vegan!

This is a great savory side dish packed with flavor!

Ingredients Needed

• Acorn Squash
• Sausage
• Bacon
• Onion
• Celery
• Rice
• Garlic
• Chili Flakes
• Paprika
• Salt and Pepper
• Shredded Parmesan Cheese

Optional - Dried cranberries, fresh thyme, mushrooms, fresh herbs, and/or sage.

Sausage - you can use regular ground sausage or Italian Sausage, depending on the taste you prefer.

Rice - This can be made with brown rice, wild rice, long grain rice, or white rice.

Equipment Needed

Teaspoon/tablespoon/measuring tools

Heat resistant potholders - A couple of years ago, we had a fire scare when we didn't realize we had turned a burner on, and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke, and were able to get it out ourselves. Since then, we have only used these heat-resistant potholders.

Baking Sheet - We are huge fans of these baking sheets with sides. They are perfect for roasting the acorn squash halves.

Frying Pan/Large Skillet - To cook the sausage

Mix n Chop - We use the mix n chop to break up the sausage and love it.

Aluminum Foil

Sharp Knife

Wooden Spoon - To stir everything

Recipe Tips

We use leftover rice to help save time. If you are using uncooked rice make sure to add in the time while the rice cooks.

Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.

Printable recipe card instructions are below.

Great Dinner Recipes

Smoked Sausage Gnocchi

Slow Cooker Gumbo

Mushroom Pasta Casserole

Chili Mac and Cheese

Hasselback Potatoes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

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Sausage and Rice Stuffed Acorn Squash Recipe

Delicious sausage and rice stuffed acorn squash! This easy recipe makes a great family dinner.

4 from 1 vote

Print Rate

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Servings: 8

Calories: 391kcal

Author: Tammilee Tips

Ingredients

• 2 Acorn squash medium size
• 1 lb.  Sausage remove from casing
• 4 pcs Bacon raw
• ¼ Onion large, diced
• 1 Celery diced
• 2 C Rice leftover and cold
• 2 tsp Garlic minced
• ½ tsp Chili flakes
• 1 tsp Paprika sweet or smoked
• Shredded Parmsan Garnish

Instructions

• Cut the squash in half and place cut side down in a large pan. Add a bit of water at the bottom of the pan and cover with foil. Bake at 350 for 40 – 45 minutes or until a fork goes into the squash with ease.
• Alternatively, you can place the squash face down in a large non-metal pan and cover with plastic wrap. Place in the microwave for 8 – 10 minutes on high or until a fork goes into the squash with ease.
• Let the squash cool to finger touch. With a spoon, scrape all the stringy bits and seeds out of the center of the squash. Discard these insides and set aside.
• In a frying pan, begin to brown the sausage. Add the bacon, garlic, chili flakes and paprika and fry until ¾ cooked.
• Add the onion and celery to the sausage mixture and sauté for 5 minutes over med/low heat.
• Add the rice to the mixture and continue to sauté for 5 – 8 minutes.
• If the oven is not on at this point, begin heating it to 350.
• Using a large spoon, stuff the rice mixture into the cavity of the squashes, heaping it into a small mound.
• Place them on a parchment-lined baking pan
• Sprinkle with a tablespoon of shredded parmesan each
• Bake in the oven for 15 – 20 minutes or until the parmesan is melted and browned and the ingredients are warmed through. Cut each half section of squash in half again to serve. Some of the filling may topple out, but simply mound it on each section of the squash.

Cookie Sheets

Nutrition

Nutrition Facts

Sausage and Rice Stuffed Acorn Squash Recipe

Amount Per Serving

Calories 391 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Cholesterol 41mg14%

Sodium 376mg16%

Potassium 591mg17%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 1g1%

Protein 13g26%

Vitamin A 621IU12%

Vitamin C 13mg16%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on October 27, 2016. Updated October 2020.

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