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Sausage and Greens Stuffed Winter Squash


  • 2 acorn or confetti squash medium sized, halved, seeds removed
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 8 ounces Italian sausage hot, casings removed if not bulk sausage
  • 1 1/2 tablespoons garlic minced
  • 4 cups fresh baby spinach tightly packed
  • 1/2 cup walnuts chopped
  • 1/4 cup Parmesan cheese grated


  • Preheat oven to 375 degrees.
  • Lightly rub 1 teaspoon olive oil on flesh side and sprinkle with salt and black pepper.
    Place squash flesh-side down on a parchment or foil lined baking sheet pan.
  • Bake until tender, about 30 - 45 minutes.
    Remove from oven; flip squash flesh-side up and set aside. Keep warm.
  • In a large skillet over medium heat, heat remaining oil.
  • Add sausage to pan and break into small pieces; cook until browned, about 5-7 minutes.
  • Add spinach and garlic, mix.
    Wilt spinach, remove from heat.
  • Mix in walnuts, Parmesan cheese.
  • Divide mixture evenly into the centers of squash halves.