Cheesy Sausage and Pepper Stuffed Acorn Squash (VIDEO)
Cheesy Sausage and Pepper Stuffed Acorn Squash is delicious for a fall or winter dinner idea, and you might be surprised to learn that acorn squash is not as high in carbs as you might have thought! This tasty recipe is low-glycemic, gluten-free and South Beach Diet Phase Two; use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you’d like to make
Cheesy Sausage and Pepper Stuffed Acorn Squash!
Here’s a new recipe for you 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 Cheesy Sausage and Pepper Stuffed Acorn Squash 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 when I looked up the nutritional information for acorn squash I was pleasantly surprised that it was lower in carbs and lower-glycemic than I had thought.
And the carbs in winter squash are the kind of complex carbohydrates that digest slowly, plus I’m guessing most people would probably just eat half of one of these pieces of Cheesy Sausage and Pepper Stuffed Acorn Squash. But if you’re someone who’s 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!) Or if squash is just not the thing for you, check the Low-Carb Index page or my Pinterest Board for Kalyn’s Kitchen Lowest Carb Recipes to find the lowest-carb recipes on the site.
Wash the squash, cut in half, cut out the stem, and 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.
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.
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
Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella ~ Kalyn’s Kitchen
Bacon Cheeseburger Stuffed Zucchini Boats ~ Sugar Free Mom
Low-Carb Cauliflower Rice Southwestern Stuffed Peppers with Turkey and Poblanos ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Cheesy Sausage and Pepper Stuffed Acorn Squash
- 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 (3 links, use gluten-free sausage if needed)
- 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.
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 South Beach Diet, as well as other low-glycemic eating plans. Acorn squash has 15 carbs (13 net carbs) in one cup of squash cubes, so if you only eat half of one of the squash halves shown here I think that might be acceptable for some low-carb diet plans, but you decide whether that’s too high in carbs for your personal needs.
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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.