Chicken Sausage and Mushroom Stuffed Acorn Squash

I’m trying to eat healthy and cut carbs. To that end, I am trying for more vegetables in my life. This was my lunch today.


Chicken Sausage and Mushroom Stuffed Acorn Squash

  • 1 Acorn squash
  • Salt
  • 1 Onion
  • Package of mushrooms
  • Garlic to taste
  • 2 or 3 Chicken sausages
  • Splash of chicken or vegetable stock
  • Herbs you like
  • 1/2 cup Panko
  • 1/2 cup Parmesan cheese (or any cheese really, I just had a convenient amount)
  • Chives to taste
  • 1 TBSP butter (optional)

Preheat oven to 350. Cut open the acorn squash, take out the guts. Salt the flesh of the squash to draw out some of the moisture. Set aside while you prep the rest of the ingredients .

Rough chop onions, mushrooms, and mince garlic. Sauté onions. Add mushrooms. Sauté. Add cut up sausage. Sauté. Add garlic. Sauté. Add stock and cook down. Season with whatever herbs you like as you go.

Wipe the liquid off of the squash. Add onion, mushroom, and sausage mixture to the hollowed out squash.

Top with panko, cheese, chives and butter. Roast for 40 or so minutes. serves two.


I started with my ingredients.

So we have been doing Hello Fresh (lmk if you need a new subscription deal) for a few weeks. I like it, more on that later. I didn’t make one of the recipes, so I pillaged some ingredients from that bag.

I had this beautiful acorn squash in my refrigerator, begging to be roasted.

I sautéed the onions, then added the mushrooms, then the garlic.

I added the sausage and stock concentrate and cooked it down. I added everything to the squash, et voila.

Roasted it for about 40 minutes.

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