Sausage and Ricotta Stuffed Squash Boats

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

Steps

1. 1 Preheat oven to 375°F. Halve the squash lengthwise and scoop out seeds. Place cut-side up on a baking sheet.
2. 2 In a large skillet, cook the sausage over medium heat until browned. Transfer to a bowl to cool slightly.
3. 3 In a large bowl, mix the cooked sausage, ricotta, Parmesan, egg, breadcrumbs, oregano, thyme, salt, and pepper.
4. 4 Spoon the sausage mixture evenly into each squash half. Drizzle each with olive oil.
5. 5 Bake for 40-45 minutes, or until squash is tender and filling is bubbly.
6. 6 Garnish with chopped parsley and optional mozzarella cheese for the last 5 minutes of baking.
7. 7 Remove from oven and let cool for 5 minutes before serving.

Equipment

• Baking sheet
• Oven
• Large skillet
• Baking dish (optional)

Variations

• Add spinach or kale to the stuffing for extra greens.
• Use sweet Italian sausage for a milder flavor.

Substitutions

• If ricotta isn't available, use cottage cheese for a similar texture.
• Substitute acorn squash with butternut squash for a different flavor profile.

Pairings

• Pairs well with a Chianti or a light red blend.
• A simple balsamic vinaigrette complements the dish nicely.

Nutrition

Tips

• For a vegetarian option, substitute the sausage with sautéed mushrooms.
• These can be prepared up to 4 hours ahead and refrigerated before baking.

Storage

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

Freezing: Freeze unbaked stuffed squash in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a fresh green salad or roasted vegetables.
• Pair with a crusty bread for a complete meal.

FAQ