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stuffed acorn squash
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5 from 2 votes

Stuffed Acorn Squash

This hearty fall harvest recipe is a delicious and simple stunner. Ground sausage mixed with breadcrumbs, fall pears, and shaved parmesan combined together in this Stuffed Acorn Squash.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 771kcal
Author: Aimee Mars


  • 4 medium Acorn Squash
  • 4 teaspoons Olive Oil
  • 1 lb Ground Sausage
  • 1 medium Yellow Onion chopped
  • 2 Pears diced
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese


  • Preheat the oven to 400℉ and spray a rimmed baking sheet with cooking spray.
  • Using a sharp knife cut the top of the acorn squash off, cutting off about 1/4 of the squash at the top. If the bottom of the squash isn't flat then slice off a very small amount of the bottom to even it out. Spoon the seeds out and discard.
  • Brush 1 teaspoon of the olive oil (or more depending on the size of your squash) on the inside. Place on the rimmed baking sheet and bake for 45 minutes to an hour, until the squash is tender.
  • Saute the ground sausage, yellow onion, and diced pears in a large skillet over medium heat until the sausage browns and the onions become translucent about 5 to 8 minutes. Mix in the panko breadcrumbs and 3/4 cup of the parmesan cheese.
  • Spoon the stuffing into each squash and place back in the oven to cook for an additional 15 minutes. Sprinkle the remaining parmesan cheese on top.


Serving: 1squash | Calories: 771kcal | Carbohydrates: 73g | Protein: 32g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 1247mg | Potassium: 1973mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1884IU | Vitamin C: 54mg | Calcium: 490mg | Iron: 5mg