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

Squasage (Sausage-stuffed Squash)

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"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


  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
  • PREP 20 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Oct 19, 2013

10/19/2013 - I made this last night for dinner and as written. Liked it as is. Think I will make again swapping ricotta for sour cream and adding parsley and garlic and maybe some basil. More like a lasagna filling.


15 Ratings

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!

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.

Mar 19, 2014

We loved it! I left out the mushrooms because I don't like them, and I only used about 1/4 cup of sour cream. I will definitely make this again!

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.

Jan 03, 2014

This is my wife's new favorite meal!

Jan 02, 2014



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  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 139 mg
  • 46%
  • 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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