Cheesy Sausage and Pepper Stuffed Acorn Squash (VIDEO)
Cheesy Sausage and Pepper Stuffed Acorn Squash is delicious for a fall dinner idea, and this recipe may not be as high in carbs as you think!
Watch the video to see if you’d like to make
Cheesy Sausage and Pepper Stuffed Acorn Squash!
Cheesy Sausage and Pepper Stuffed Acorn Squash is a new recipe that combines my favorite Turkey Italian Sausage with onions, peppers, and cheese, and then stuffs the mixture inside a partly pre-baked acorn squash. My infatuation with butternut squash is well-documented on the blog, but is the very first recipe using acorn squash to appear on Kalyn’s Kitchen!
Visions of this recipe started in August when my sister Val gave me some acorn squash from her garden. I enjoyed the flavor, and the shape of acorn squash made me think it was begging to be stuffed with something tasty. And although I know winter squash isn’t a super low-carb vegetable in a recipe like this where there’s plenty of low-carb sausage, peppers, and cheese it may be a lower-carb dish than you’d think.
I’m assuming that most people who are watching carbs would eat half of one of these pieces of Acorn Squash with the stuffing. But if you’re limiting carbs more strictly, you could stuff some of the sausage mixture into peppers, or use one of the other winter squashes that have less carbs like Kabocha or Buttercup. (Thanks to a smart reader for alerting me to that in the comments!)
Precooking the Squash for Cheesy Sausage and Pepper Stuffed Acorn Squash:
(Scroll down for complete recipe with nutritional information.)
- Wash the squash, cut in half, and cut out the stem.
- Scrape out the seeds and the stringy parts.
- Put in a baking dish, season with salt and fresh-ground pepper, and bake until squash is starting to get soft, about 30-35 minutes.
Making the Filling for Cheesy Sausage and Pepper Stuffed Acorn Squash:
- While squash bakes, brown the sausage and chop the onion and pepper.
- When sausage is nicely browned, add onion and pepper and cook a few minutes more.
- Turn off heat, season with fresh-ground black pepper to taste, and stir in 3/4 cup grated Mozzarella cheese and Parmesan.
Stuffing and Baking Cheesy Sausage and Pepper Stuffed Acorn Squash:
- Take squash out of the oven and make sure you can easily pierce with a fork.
- Divide stuffing mix between the four squash halves, pressing it down so it’s tightly packed.
- Cover each piece with grated Mozzarella, then bake 20-25 minutes more, or until squash is piping hot and the cheese is browned to your liking.
More Stuffed Vegetables You Might Like:
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups ~ Kalyn’s Kitchen
Lasagna Stuffed Peppers ~ Peace Love and Low Carb
Stuffed Peppers with Italian Sausage and Ground Beef ~ Kalyn’s Kitchen
Bacon Cheeseburger Stuffed Zucchini Boats ~ Sugar Free Mom
Cauliflower Rice Southwestern Stuffed Peppers ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 2 medium-sized acorn squash (about 1.5 lbs each)
- salt and fresh ground black pepper to taste
- 2 tsp. olive oil
- 12 oz. Turkey Italian Sausage (see notes)
- 1 red bell pepper, chopped small
- 1 small onion, chopped small
- 3/4 cup + 1/3 cup grated Mozzarella
- 2 T finely grated Parmesan
- Preheat oven to 375F/190C. Spray a baking dish with non-stick spray.
- Choose the smallest dish you can get away with that holds all the squash to keep them from rolling around in the dish.
- Wash the outside of the squash, cut in half lengthwise, cut out the stem area, and use a sharp spoon to scrape out the seeds and the stringy part that surrounds the seeds.
- Put squash pieces in a baking dish, season with a little salt and fresh-ground pepper, and bake until the squash is starting to get soft when you stick a fork in it, about 30-35 minutes.
- While the squash bakes, brown the Turkey Italian Sausage and chop the onion and red bell pepper.
- When the sausage is nicely browned, add the onion and pepper and cook a few minutes more.
- Turn off heat, season the mixture with fresh-ground black pepper to taste, and stir in 3/4 cup grated Mozzarella cheese and Parmesan.
- Take the partly cooked squash out of the oven and test to make sure you can easily pierce the squash with a fork.
- Divide the stuffing mix between the four squash halves, pressing it down so it's tightly packed.
- Cover each piece with a generous pinch of grated mozzarella.
- Then put the squash halves back into the oven and bake 20-25 minutes more, or until it's piping hot and the cheese is browned to your liking. Serve hot.
If you want to cook the extra two sausages go ahead, then bake the extra stuffing in one or more silicone baking cups or in a small baking dish. You could also bake extra stuffing inside a bell pepper for those who want a low carb option.
Recipe was created by Kalyn, inspired by acorn squash from my sister Val's garden and my love for Turkey Italian Sausage.
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 410mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Sausage and Pepper Stuffed Acorn Squash would be approved for Phase Two or Three of the original South Beach Diet, as well as other low-glycemic eating plans. For low-carb diets, if you eat half of one of the stuffed squash pieces, that is only 7 net carbs, so this isn’t that much of a splurge if you use portion control.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one.. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.