Sausage Stuffed Acorn Squash is a fall favorite! Italian sausage, cranberries, spinach, sage, and rosemary are stuffed into acorn squash, sprinkled with parmesan cheese, and roasted until tender and bubbling.
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Trim both the tops and bottoms of the acorn squash. Slice each squash in half widthwise (though the thickest part) and scoop out seeds. Drizzle the olive oil over the squash, and rub into the flesh and skin. Sprinkle the flesh with salt and pepper.
Place the squash cavity side down onto the prepared baking sheet and place in the oven. Roast 40 minutes until the flesh is tender and the skin can be easily pierced with the tip of a knife.
While the squash roasts, prepare the stuffing. Heat a 10” skillet over medium high heat. Add the sausage and cook, stirring frequently to break it up into small pieces, until no longer pink, 7-8 minutes.
Add the onion and celery to the skillet and saute with the sausage until soft, 6-8 minutes.
Add the garlic, sage, rosemary, and cranberries and saute, stirring frequently, until the cranberries start to soften. Add the spinach and saute, tossing continuously, until wilted.
Remove from heat, then add ½ cup parmesan cheese and toss until well combined. Taste for seasoning and adjust the salt and pepper as needed.
Remove the squash from the oven. Using tongs, flip over each squash half, being careful of any steam that may have built up.
Divide the stuffing equally between each squash, the sprinkle with the remaining parmesan cheese.
Flip the oven to the broiler setting and broil on high for 2-3 minutes, just until the cheese starts bubbling.
Garnish with fresh sage or rosemary and serve right away.