Stuffed Acorn Squash

This is one of my favorite squash recipes.  It is hearty enough to be an entrée with a nice salad.

Stuffed Acorn Squash

  • 2 Acorn Squash, halved and cleaned
  • 4 green onions, chopped
  • 4-6 mushrooms, washed and chopped
  • 1 tbsp olive oil
  • 1/4 lb spicy sausage (you can omit or substitute ground turkey or tofu)
  • 3 cups stuffing bread cubes
  • 1 tbsp red wine
  • 1/2 cup chicken or vegetable broth (more as needed to moisten)
  • 1/4 cup of chopped walnuts
  • 1/4 cup raisins
  • pinch of thyme
  • pinch of sage
  • pinch of marjoram
  • salt & pepper to taste

baking dish and saucepan

Place squash, cut side down, in an oiled baking dish and bake at 350 degrees for 40 minutes, until tender.  While they are cooking, sauté onions and mushrooms in olive oil, remove and set aside.  Brown sausage and drain, then add all ingredients to sausage mixing well.  Add more chicken broth as needed to completely moisten stuffing.  Fill each acorn half with stuffing mix (covering the top of the squash completely), cover with foil and bake 15-20 minutes at 350 degrees.