Savory Greek Sausage Stuffed Autumn Squash

I was thinking about a sausage-stuffed squash recipe for a few weeks.

Twitter wouldn’t cough one up for me, and I never got around to a good Google search (or Swagbucks search, actually), so finally I just decided to make one up.

It’s rare that I start from square one on a recipe; usually my good stuff starts with someone else’s idea that I simply adapt or use as a framework at the very least.

This particular recipe, however, is all mine. It’s in the small category including this one and this one, and this slow cooker recipe I’d almost forgotten about. (Coincidentally, the first two include vegetables that are easy to find in the fall…)

Remembering an old Kraft recipe with acorn squash, balsamic vinaigrette dressing, maple syrup and bacon, I embarked on what I knew should be a “real” recipe.

The initial aromas boded well: Rachel Ray said on her show recently that anything starting with sausage, peppers, onions and garlic in a sauté has to be good, so I was reassured that I probably wouldn’t fail since my squash dinner was starting out that way exactly.

She’s right.

I’m proud of this little autumn gem, and I hope you agree that it’s a winner!

FAQs

• If using ½ pound sausage, what can I  do with the rest? Save it in the fridge or freezer for awesome morning scrambled eggs (include the other halves of the bell peppers, too), super spaghetti with jarred sauce, or sausage bean and kale soup or this casserole.
• If using 3 squash, just pump up the insides – a full pound of meat, whole peppers, etc.
• My cheese is frozen. What do I do? Just leave the heat on under the pan for a minute or so, stirring constantly, until the cheese is melted.
• Can I use kale or other leafy greens? Yes! At least, yes to kale. Others would probably be fine.
• I have extra “stuffing” – what can I do with it? My husband put it on spaghetti squash with red sauce because he doesn’t like mushy squashes (sigh), and readers tell me it’s excellent in scrambled eggs or on English muffin pizzas, too. Yum!

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Savory Greek Sausage Stuffed Autumn Squash

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• Author: Katie Kimball
• Yield: 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 2–3 acorn and/or carnival squash
• 1/2–1 lb. sausage (we prefer spicy)
• 1 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2 large tomatoes, diced OR 1 15-oz. can diced tomatoes (in glass jars, no BPA!), drained
• 1–2 c. spinach (or more)
• 4 cloves garlic, pressed
• 1/4 tsp. pepper
• sprinkle of salt (Use the code kitchenstewardship for 15% off of your first purchase)
• 1 Tbs. balsamic vinegar
• 1 c. shredded mozzarella cheese
• 1/4 c. Parmesan cheese
• 2–4 Tbs. butter
• 1 Tbs. feta cheese

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Instructions

1. Wash, cut, and seed the squash. (Have an Instant Pot? See IP squash cooking instructions below)
2. Place face down in a 9×13” glass dish with some water at the bottom.
3. Bake at 400F for 20-30 minutes until skin is easily pierced with a knife and flesh is soft.
4. Brown sausage in a very large pan or shallow pot.
5. Drain grease if necessary.
6. Press garlic and set aside.
7. Add onion and peppers and saute until well cooked, about 5-8 minutes.
8. Add tomatoes and cook a few minutes; season with salt and pepper. Add spinach and garlic together, stir and cook 2 minutes or until greens are wilted.
9. Remove pan from heat.
10. Stir in vinegar, mozzarella and Parmesan cheeses until melted.
11. Turn the squash over but leave them in the glass dish.
12. Place 1/2-1 Tbs. butter and some salt and pepper in each squash.
13. Stuff squash with the sausage and cheese mixture, then top with feta.
14. (optional) Broil a few minutes to very lightly toast the feta.
15. Serve hot in the shell.
16. Serves 4-6.

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Notes

FAQs
If using ½ pound sausage, what can I do with the rest? Save it in the fridge or freezer for awesome morning scrambled eggs (include the other halves of the bell peppers, too), super spaghetti with jarred sauce, or sausage bean and kale soup or this casserole.

If using 3 squash, just pump up the insides – a full pound of meat, whole peppers, etc.

My cheese is frozen. What do I do? Just leave the heat on under the pan for a minute or so, stirring constantly, until the cheese is melted.

Can I use kale or other leafy greens? Yes! At least, yes to kale. Others would probably be fine.

I have extra “stuffing” – what can I do with it? My husband put it on spaghetti squash with red sauce because he doesn’t like mushy squashes (sigh), and readers tell me it’s excellent in scrambled eggs or on English muffin pizzas, too. Yum!

How to Cook Acorn Squash in an Instant Pot

1. Place whole acorn squash into your Instant pot steamer basket (or on a trivet) with 1/2 cup of water in the pot.
2. Secure lid and cook on high pressure for 4 minutes.
3. Allow pressure to naturally release for 10 minutes then release any remaining steam.
4. Allow to cool before cutting opening and removing seeds.

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For more inspiration check out: Cooking Squash in the Instant Pot.

What are you doing with squash this fall?