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Acorn Squash Stuffed with Sausage and Rice

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    50 minutes


2 acorn squash, halved crosswise, seeds removed
2 tsp. olive oil
6 oz. sweet Italian sausage, casings removed
1 cup finely chopped kale
2 Tbsp. water
Pinch red pepper flakes
2 cups cooked brown rice
1/4 cup grated Parmesan cheese
Salt and pepper
2 Tbsp. chopped fresh parsley
Acorn Squash Stuffed with Sausage and Rice


1. Heat oven to 425 degrees. Brush cut sides of squash with oil and place, cut side down, on a parchment-lined baking sheet; roast until tender, 30 to 40 minutes.
2. Meanwhile, cook sausage in a large nonstick skillet over medium heat until no longer pink, about 5 minutes, breaking up into small pieces with a wooden spoon. Add kale, water, and red pepper flakes to skillet and cook, stirring frequently, until kale is wilted, about 5 minutes.
3. Remove skillet from heat and stir in rice and cheese. Season with salt and pepper to taste and divide among squash halves. Return squash to oven and bake until filling is hot, about 10 minutes. Sprinkle with parsley and serve.
Source: Hannaford fresh Magazine, September - October 2018


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 4 g (17%)
Cholesterol 15 mg (5%)
Sodium 370 mg (15%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 6 g (24%)
Protein 10 g (16%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a