Squasage (Sausage-stuffed Squash) Recipe - Allrecipes.com
Squasage (Sausage-stuffed Squash) Recipe

Squasage (Sausage-stuffed Squash)

Recipe by  

"This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  2. Place squash, cut sides down, on the prepared baking sheet.
  3. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  4. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  5. Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  6. Bake in the preheated oven until filling is cooked through, about 20 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2014

This is so good! I've always had sweet acorn squash, so I wasn't sure what I would think. My husband can't wait for me to make it again. He said it was restaurant quality. DH doesn't like mushrooms, so I left those out and added red bell pepper. The other change I made was how I cooked the squash--I did it my usual way of putting some water in the bottom of a baking pan, put the cut sides down, and baked at 350 for 45 min. When I added the stuffing, I upped the oven to 375 and followed the recipe. It cooked perfectly. Thanks for an excellent recipe!

Most Helpful Critical Review
Jan 29, 2015

It was okay. Wanted to try acorn squash and ran across this recipe.

Apr 03, 2014

Delicious!! I added a diced green apple and substituted plain Greek yogurt for the sour cream. My boyfriend said it was the best thing I've ever made!

Nov 17, 2013

This was extremely delicious and the best stuffed squash I have ever had! I heated the squash in the microwave for 2-3 minutes to make it easier to cut and scoop out seeds. We actually prepped everything the night before...baked the squash and made the filling, but stored separately in fridge. The next day it was so easy to just put together and warm in oven. We followed the recipe, but threw in some extra mushrooms and added some shredded cheese on top the last 5 minutes of baking. Everyone loved it! I can't wait to make again.

Jun 04, 2014

Had this for dinner and it was great, my daughter really loved it. I halved the recipe since there was only 2 of us. I did of coarse use the 1 egg and I did add a dash of salt & pepper to sausage mixture. I'm use to putting water in my pan when cooking these type of squash and only had to cook for 45 mins, then on the last cooking I put at 350 for 30 mins. Cooked perfectly. Wasn't able to really taste the mushrooms so next time I might add just a little more.

Apr 09, 2014

I loved this recipe. It was a good one to make ahead earlier in the day and then do the last bit of cooking before dinner. I did have to bake it more than 20 minutes (almost 30) since it was cold when I put it in the oven. This would be good for a dinner party. The only thing I changed was 1/2 cup onion and put in some ground pepper. I used hot sausage. It turned out delicious and my husband said he would love to have this one again.

Dec 02, 2014

Decent "starter" for a stuffed squash. Made exactly as written and I'll make it again at some point. The only changes I plan on making are to substitute some of the celery with perhaps more onions. Tasty beginning though, thank you!

Jan 10, 2014

Delicious, and easy. Made it for my picky eater and he loved it. The recipe is very adaptable but you really don't need to change anything. Will definitely be making this again.


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  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 1232 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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