Stuffed Honeynut Squash

4.37 from 19 votes

Stuffed Honeynut Squash

This stuffed honeynut squash is filled with Italian sausage, mushrooms, spinach and just a touch of Parmesan cheese. You'll love how simple it is to make this dish and love the sweet natural flavor of honeynut squash.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: butternut squash recipes, honeynut squash, honeynut squash recipes, how to cook honeynut squash, stuffed honeynut squash, stuffed squash, winter squash recipes

Servings: servings

Author: Brandy O'Neill

Equipment

Ingredients

For squash:

4 (6-8 inch) honeynut squash cut in half lengthwise and seeds scooped out
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

For sausage filling:

1 pound spicy Italian sausage ground or links, remove casing on links
8 ounces white mushrooms sliced
1 small yellow onion diced
2 cloves garlic minced
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
6 ounces baby spinach chopped
⅓ cup Parmesan cheese divided

Instructions

For roasted squash:

Preheat the oven to 400 degrees F.
Lay the honeynut squash halves onto a large baking sheet and rub the inside flesh of the squash with olive oil and sprinkle it with the kosher salt and black pepper.
Flip the squash over so the cut side is down. Roast for 20-25 minutes or until the squash is soft.
Remove from the oven and let it cool slightly.

For filling:

While the squash is roasting, add a 12-inch skillet set over medium-high heat.
When the pan is hot, add the Italian sausage and break it up with a spatula so it can be evenly brown and no large chunks remain.
When half of the sausage is browned add in the mushrooms and diced onions and continue cooking until the sausage if fully cooked and the onion and mushrooms are soft.
Add in the garlic, Italian seasoning, kosher salt, and black pepper and let cook for 30 seconds or until fragrant.
Remove from heat and set aside.

For assembly and baking:

Scoop out the flesh of the squash into a large bowl. Be sure to leave a small amount of the flesh around the skin of the squash so it can hold its shape.
Stir the scooped-out squash and add in the cooked sausage mixture, the chopped baby spinach, and 1/4 cup of the Parmesan cheese.
Add the filling to the squash halves and top with remaining Parmesan cheese. Bake for another 5-10 minutes or until the filling is warmed through and the cheese is browned.

Notes

If you cannot find honeynut squash you can substitute it by using butternut squash.
These squashes are approximately 6 inches in size, so adjust the recipe accordingly.
If you don't feel like stuffing the squash, you can add it to a casserole dish and bake it in the dish to warm throughout.
You can use mild or sweet Italian sausage as a substitute for hot Italian sausage.

Nutrition