Can I freeze stuffed acorn squash?

Absolutely! These freeze like a dream - just wrap each cooled half tightly in foil or stash in freezer bags. They'll keep beautifully for about a month. When ready, thaw overnight in the fridge, then reheat covered at 350°F until warmed through (about 25 minutes). The texture stays surprisingly good!

How can I speed up prep time?

On crazy nights, I microwave the squash first - just pierce the whole squash a few times, microwave 3-4 minutes until slightly softened, then halve and scoop. Cuts roasting time in half! Also, pre-cooked grains (hello, meal planning leftovers!) make the filling come together in minutes.

Is this keto-friendly?

Totally! Swap the rice for cauliflower rice (just squeeze out excess moisture first) and double-check your sausage is sugar-free. With those tweaks, each half clocks in at about 5g net carbs - perfect for weight loss programs or low-carb lifestyles.

Do the seeds have to go to waste?

Never! I rinse and roast them with olive oil and salt at 300°F for 15 minutes - crunchy little snacks or salad toppers. My grandma taught me that trick - way too delicious to toss!

Savory Stuffed Acorn Squash Recipe: 6 Stunning

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium acorn squash; 1 tbsp olive oil; 1/2 lb sausage (or plant-based alternative); 1 cup cooked rice or quinoa; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme

Stuffed Acorn Squash

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Roasted acorn squash halves filled with savory sausage and rice or quinoa, perfect for fall dinners or Thanksgiving sides.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Yield: 4 servings 1x
Category: Dinner
Method: Roasting
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

2 medium acorn squash
1 tbsp olive oil
1/2 lb sausage (or plant-based alternative)
1 cup cooked rice or quinoa
1/2 cup diced onion
1/2 cup diced celery
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme

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Instructions

Preheat oven to 400°F.
Cut squash in half and remove seeds. Brush with olive oil and roast cut-side down for 25 minutes.
Cook sausage, onion, and celery in a skillet until browned.
Mix cooked sausage with rice or quinoa, salt, pepper, and thyme.
Fill roasted squash halves with the mixture and bake for another 15 minutes.

Notes

For a vegetarian option, use beans instead of sausage.
Make ahead and reheat for meal prep.

Nutrition

Serving Size: 1 stuffed half
Calories: 280
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/stuffed-acorn-squash-recipe/