For this recipe, I create a stuffed squash that is probably one of the most flavorful you will ever taste. Pair it with a bowl of creamy burrata cheese or spicy Italian sausage for a delicious meal that is sure to impress.

I really like stuffed squash, and one of my favorite holiday appetizer recipes is the Italian Stuffed Squash. I love how it combines the flavors of fall-time holidays— such as Thanksgiving and the holidays.

I have fallen in love with low-carb, low-fat and low-sugar diets. The reason I love these diets is because I have been on a lot of them and have lost a lot of weight. Then I realized that I have been trying to lose weight without dieting. Dieting is the only way to lose weight. If you are not dieting, you are not going to lose weight. I know that in my house we all love to eat and we eat the wrong foods, the wrong things and we overindulge in too many unhealthy foods. I want my house to be healthy and to eat healthy foods. I want to help my family understand how we can eat healthy and we can still eat our food and


Winter squash season is one of my favorite times of year. I also like the fact that winter squash has a long shelf life and is accessible all year long. This Squash with Italian Stuffing dish is one of my favorites to prepare throughout the winter months.

What Squash Should I Use?

I used an acorn squash in this recipe. Acorn squash is a popular winter squash variety. It has a bright orange inside and a green exterior. It has a pumpkin-like flavor with a strong nutty undertone. This squash is ubiquitous and may be purchased year-round at most grocery shops, although it is in season in the autumn. Acorn squash is my favorite since it is a smaller squash with the ideal serving size.

Can’t seem to locate an acorn squash? Butternut, delicata, spaghetti, or kabocha squashes may all be used as replacements.

Italian Stuffed Squash

Acorn squash preparation

Slicing off the stem of the acorn squash is the first step in preparing it. After that, cut the squash in half. Scoop out the seeds and insides of the squash using a spoon. Drizzle the squash with olive oil and put it cut side down on a baking sheet. Preheat the oven to 375°F and bake the squash for 30-35 minutes, or until fork tender. Allow the squash to cool somewhat before turning it over and filling it.

Italian Stuffed Squash

Is it possible to eat the skin of an acorn squash?

Although it may seem impossible, you can eat the skin of an acorn squash. When the skin is roasted, it becomes soft enough to eat. If you don’t want to eat the skin, you may peel it off and discard it. It’s important to verify before eating other squash types since the skin may not be edible.

Italian Stuffed Squash

Take a look at my most recent blogs!

  • Parmesan Baked Eggplant
  • Baked Chicken Bruschetta
  • Stuffed Baked Tomatoes
  • Rigatoni with Saucy Bacon and Tomatoes
  • Beer Meatballs on the BBQ


Italian Stuffed Squash

Italian Stuffed Squash


Michelle Boulé is a French actress.


This recipe for Italian Stuffed Squash makes a wonderful autumn side dish. Squash is roasted to perfection before being filled with delectable ingredients.


There are currently no ratings available.


Recipes to Pin




Time to Prepare: 10 minutes

Time to cook: 40 minutes

50 minutes total




Side Dish for the Course

American cuisine



4 servings

calorie count: 744 kcal




Knife of a Chef


Board for cutting


Baking Tray


Saute Pan




StandardMetric in the United States



  • 2 acorn squashes, peeled and seeded
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Diced Onion
  • 2 garlic cloves, minced
  • Casings from 12 pound Sweet Italian Sausage have been removed.
  • 3 cups chopped kale
  • Salt
  • Pepper





  • Preheat the oven to 375 degrees Fahrenheit.

  • Remove the seeds from the acorn squash and cut it in half. Spray a baking sheet with cooking spray and place the cut side down. Preheat oven to 350°F and bake for 35-30 minutes, or until soft.

  • Sauté onion and garlic in a large frying pan until tender. Cook the sausage until it is completely done.

  • Cook until the kale is wilted and tender. Combine the quinoa, salt, and pepper in a mixing bowl.

  • Take the acorn squash out of the oven. Fill cavities with sausage mixture and parmesan cheese. Enjoy!



Do you like this dish? It was first published on my other blog, The Brooklyn Cook.



Calories consumed: 744kcal 85 g carbohydrate 29 g protein 34 g fat 10g Saturated Fat 52 milligrams of cholesterol 646mg sodium 1674mg potassium 10 g fiber 1 gram of sugar 5921IU Vitamin A 88 milligrams of vitamin C 354 mg calcium 7mg iron




Italian Stuffed Squash is a term used to describe a squash that has been stuffed



Made with fresh, locally-sourced ingredients, the Stuffed Squash recipe above is an easy, nutritious, healthy recipe that can be made in less than half an hour, and is not only healthy, but delicious.. Read more about stuffed yellow squash with cream cheese and let us know what you think.