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4.74 from 26 votes

Italian Baked Sausage Stuffed Acorn Squash with Mushrooms

Baked Acorn Squash is filled with tasty Italian sausage, herbs, garlic, onion, spinach, mushrooms, and finished with a crunchy buttery parmesan breadcrumb topping.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: light lunch, side, vegetable
Cuisine: American
Servings: 4 people
Calories: 451kcal
Author: Marisa Franca @ All Our Way


  • 2 medium acorn squash halved down the middle, seeds removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 3 teaspoons olive oil
  • olive oil for rubbing the acorn flesh
  • 8 ounces Italian bulk sausage if using turkey sausage or Italian link sausage, remove casings
  • 1 large leek white and light green parts, halved, washed thoroughly, and sliced
  • 2 cups sliced baby bella mushrooms
  • 2 cloves garlic finely chopped
  • 4 cups baby spinach washed
  • ¼ cup chicken broth
  • 4 Tablespoons grated fresh Parmesan divided
  • 4 Tablespoons panko breadcrumbs
  • 2 Tablespoons unsalted butter melted


  • Heat oven to 375 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
  • Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in sausage.
  • Divide sausage filling among the squash.
  • In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
  • Serve and enjoy.


  • Try using a different type of squash such as butternut squash or kabocha squash.
  • Add in some chopped kale or Swiss chard for extra greens.
  • Swap out the panko crumbs for regular bread crumbs if you prefer.
  • You can use different types of cheese instead like mozzarella or cheddar cheese.
  • Try a different type of sausage. There are so many varieties and flavors available that you can make a South of the Border baked sausage stuffed acorn squash one day and an Asian-flavored one another day.


Calories: 451kcal | Carbohydrates: 36g | Protein: 15g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 946mg | Potassium: 1291mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4195IU | Vitamin C: 37.5mg | Calcium: 207mg | Iron: 4.1mg