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Stuffed Acorn Squash with Cauliflower Rice

Stuffed Acorn Squash with Sausage & Cauliflower Rice

Housewives of Frederick County
Change up your dinner routine and take advantage of the fall season when acorn squash is abundant! This recipe is super easy to make and dinner is all in one acorn squash vessel! Be sure to make enough because it will go fast!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 4 people
Calories 372 kcal


  • 3 to 4 Acorn Squash
  • 1 lb Italian Pork Sausage (mild or spicy)
  • 1 small Onion, chopped
  • 1/2 cup Mushrooms, chopped
  • 2 cups Cauliflower Rice, fresh or frozen
  • 1/2 cup Celery, diced small
  • 4 cloves Garlic, minced or fresh
  • 1 tbsp Rosemary, fresh, If using dried rosemary, only use 1/2 tbsp
  • 1 tbsp Thyme, fresh, If using dried thyme, only use 1/2 tbsp
  • 4 tbsp Milk
  • Salt & Pepper, to taste
  • 1/2 cup Parmesan Cheese (optional)


  • Preheat oven to 375 degrees F and move oven rack to center position.
  • Cut each acorn squash in half. Scoop out the seeds and stringy parts. Rinse off with water.
  • Place acorn squash halves face down onto baking sheet that has been sprayed with cooking spray.
  • Bake acorn squash for 40 minutes.
  • While squash is cooking, prepare the stuffing. Heat a large skillet over medium heat and add sausage, breaking up the large pieces with a fork so that it cooks evenly.
  • Once the sausage is fully cooked, remove it from the skillet and set aside into a large bowl.
  • In the same skillet, over medium heat, add the onion, mushrooms, celery and riced cauliflower and cook for 5 minutes, stirring occasionally.
  • Add garlic and herbs and cook for another minute. Then add the sausage back to the skillet. Then add the milk. Mix the stuffing mixture together in the pan. Let stuffing simmer for another 5 minutes while stirring occasionally.
  • When the squash is cooked, remove from oven and fill each half generously with the sausage stuffing. Sprinkle tops with parmesan cheese.
  • Place under the broiler for about 5 minutes or until the tops are a nice golden brown.


Per Serving (1 stuffed acorn squash half):
Calories: 372
Fat: 23.5 g
Carbs: 15.4g
Sugars: 3.1g
Protein: 25.1g
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