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Squasage (Sausage-stuffed Squash)


"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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1 h 40 m servings 523 cals
Original recipe yields 4 servings


  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 1232 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 73
  1. 99 Ratings

Most helpful positive review

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 mushro...

Most helpful critical review

Like an omelette inside a piece of squash. Not my cup of tea.

Most helpful
Most positive
Least positive

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 mushro...

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!

I can't give recipe 5 stars as is cause I tweeked it...but my tweeks made it 6 stars according to husband. I sprinkled squash with a little salt and pepper before baking as instructed. I prett...

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 e...

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 saus...

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 c...

his is an excellent recipe. My wife who is very particular loved it and said it was the best she had ever eaten.I did prepare it exactly as written but I have a suggestion. to make it simpler to...

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 on...

This is amazing! The only thing I have started doing differently is when I scoop out all the squash, I mix it up in a bowl then put it into a cast iron skillet to bake off. Oh and I will interc...