Cranberry Stuffed Acorn Squash


  • 3 acorn squash, split lengthwise, seeded
  • 1/4 cup slivered almonds, toasted
  • 12 ounces bulk turkey or pork sausage
  • 3/4 cup diced celery
  • 1/2 cup firmly packed brown sugar
  • 1 (14 ounce) can chicken broth
  • 1 (6 ounce) package cornbread stuffing mix
  • 1 cup dried cranberries


  1. Cook squash halves in microwave-safe dish on HIGH for 8-10 minutes or until flesh softens.
  2. Scoop out pulp, leaving 1/4-inch thick shells; coarsely chop pulp and set aside.
  3. Place shells, cut side up, in a 13 x 9-inch baking dish coated with cooking spray.
  4. Toast almonds in large skillet sprayed with cooking spray; set aside.
  5. Cook sausage and celery in a large skillet over medium heat till sausage is crumbled and no longer pink.
  6. Add sugar and broth to pan. Bring to a boil.
  7. Remove from heat; gently stir in stuffing mix, squash pulp, cranberries and almonds. Cover; let stand.
  8. Fill center of squash loosely with equal portions of stuffing mix.
  9. Bake at 350 degrees F for 30 minutes or until golden brown.

Serves 6.

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