Italian Sausage and Ricotta Stuffed Squash

• 2 medium acorn squash
• 1 lb Italian sausage, casing removed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Optional: extra Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet.
3. 3 In a large skillet, cook the sausage over medium heat until browned, breaking it into crumbles.
4. 4 In a bowl, combine the cooked sausage, ricotta, Parmesan, egg, parsley, garlic, oregano, salt, pepper, and breadcrumbs.
5. 5 Spoon the sausage mixture into each squash half.
6. 6 Brush the edges of the squash with olive oil and drizzle a little over the filling.
7. 7 Bake for 40 minutes, or until the squash is tender and the filling is bubbly.
8. 8 Top with extra Parmesan if desired and bake for an additional 5 minutes.

Equipment

• baking sheet
• skillet
• baking dish

Variations

• Add diced bell peppers or mushrooms to the filling for extra veggies

Substitutions

• Use ground turkey if you prefer a leaner meat

Pairings

• Roasted green beans
• Garlic knots

Nutrition

Tips

• For a vegan version, substitute plant-based sausage and vegan cheese.
• You can make these ahead and refrigerate before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed squashes freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad
• Pair with garlic bread for a hearty meal

FAQ