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Cheesy Spinach Stuffed Acorn Squash with Italian Sausage

Tender roasted acorn squash filled with creamy spinach and savory Italian sausage, topped with melted cheese for a cozy and satisfying autumn meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 halves
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 2 acorn squash halved and seeded
  • olive oil for brushing
  • salt and pepper to taste
Filling
  • 1 lb ground Italian sausage
  • 1 tbsp butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups fresh spinach chopped
  • 4 oz cream cheese softened
  • 1 cup shredded mozzarella
  • 0.5 cup grated Parmesan

Equipment

  • Baking sheet
  • Large skillet
  • Mixing spoon
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Brush acorn squash halves with olive oil and season with salt and pepper.
  3. Roast cut-side-down for 35–45 minutes.
  4. Brown Italian sausage in a skillet.
  5. Add onion and garlic; sauté until softened.
  6. Add chopped spinach and cook until wilted.
  7. Stir in cream cheese, mozzarella, and Parmesan until melted and creamy.
  8. Spoon filling into roasted squash halves.
  9. Bake an additional 10 minutes to melt cheese.

Notes

For a spicy variation, use hot Italian sausage or add crushed red pepper flakes.