Name: Sausage & Mushroom Stuffed Squash
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 3 medium acorn squash -; 1-1/2 cups water -; 1 pound bulk pork sausage -; 1/2 pound sliced baby portobello mushrooms -; 1 large onion, chopped -; 1 celery rib, chopped -; 1 garlic clove, minced -; 1/2 cup white wine or beef broth -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 cup salad croutons -; 1/2 cup 2% milk -; 1/3 cup shredded Parmesan cheese -; 1 cup (4 ounces) sharp shredded cheddar cheese, divided -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sausage & Mushroom Stuffed Squash

1. 3 medium acorn squash -

2. 1-1/2 cups water -

3. 1 pound bulk pork sausage -

4. 1/2 pound sliced baby portobello mushrooms -

5. 1 large onion, chopped -

6. 1 celery rib, chopped -

7. 1 garlic clove, minced -

8. 1/2 cup white wine or beef broth -

9. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

10. 1 cup salad croutons -

11. 1/2 cup 2% milk -

12. 1/3 cup shredded Parmesan cheese -

13. 1 cup (4 ounces) sharp shredded cheddar cheese, divided -

How to cook deliciously - Sausage & Mushroom Stuffed Squash

1. Stage

Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.

2. Stage

Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese.

3. Stage

Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.