Italian Sausage Stuffed Butternut Squash

Name: Italian Sausage Stuffed Butternut Squash
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 butternut squash; 2 tablespoon extra virgin olive oil; 8 ounces italian pork sausage; 1 cups onion (diced); 1 cups Yellow Bell Pepper (diced); 1 cups broccoli (cut very small piece); 1/2 cup green olives (green stuffed olives); 1/8 teaspoon chili powder (ground chili pepper); Salt and Pepper to taste; Parmesan cheese for garnishing

Last updated May 15, 2020•Published November 2, 2016 •by Olivia

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This Italian Sausage Stuffed Butternut Squash recipe is the ultimate comfort food and it’s a complete meal with lots of veggies and protein. It’s also low-carb, gluten-free and paleo-friendly!

italian-sausage-stuffed-butternut-squash - This Italian Sausage Stuffed Butternut Squash recipe is the ultimate comfort food and it's a complete meal with lots of veggies and protein. It's also low-carb, gluten-free and paleo-friendly!

These past few days have been very busy for me. My husband had to travel for two days for work and I was alone with Thomas. Although Thomas isn’t a fussy baby, it isn’t so easy to take care of a baby by yourself for few days. Pierre always comes home for lunch, which is great since he helps me to give Thomas lunch. And also my husband is home everyday around 5ish, which gives me some time to work on my blog while Pierre is playing with Thomas. He also gives our baby boy dinner, a bath and prepares Thomas to sleep. After all that, it’s my turn to breastfeed Tom and sing lullabies until he falls asleep. Around 8pm Thomas is sleeping and he just wakes up the next day at 6am. AH-mazing! (It wasn’t always like that, Thomas used to wake up every two hours during the night). So, as you can see Pierre is a very participative father and when he is not here with us, we really miss him.

I have to confess that these two days without Pierre’s help were tough, but I believe I managed well, especially because Thomas is such an easygoing baby. I could cook, work a bit on my blog and take care of him (play, give food, bath, put to bed), but it isn’t easy and you have to be very organize and determinate to do all this. Ah…. And I can’t forget to say that you need a very good night sleep 😉 Just another thing you need in order to have a very productive day is to have a great meal that fills you with good nutrients and energy.

Speaking about good meals what about you make this delicious Italian Sausage Stuffed Butternut Squash for dinner tonight? This is one of my favourite recipes to make in my kitchen for many reasons. First, it makes my home smell really good when the butternut squash is roasting in the oven. Second, the stuffing is full of veggies, which makes this recipe very nutritional. Third, it’s a complete meal with the addition of the protein from the fresh Italian sausage. On top of these three reasons, this Italian Sausage Stuffed Butternut Squash is very easy to make, it’s flavourful, gluten-free, low-carb and paleo-friendly. Wow… All that in one single meal??? Please, sign me up!!!

Italian Sausage Stuffed Butternut Squash

Yield: people

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

This Italian Sausage Stuffed Butternut Squash recipe is the ultimate comfort food and it's a complete meal with lots of veggies and protein. It's also low-carb, gluten-free and paleo-friendly!

Print Recipe

3 from 8 votes

Ingredients

US Customary - Metric

2 butternut squash
2 tablespoon extra virgin olive oil
8 ounces italian pork sausage
1 cups onion — diced
1 cups Yellow Bell Pepper — diced
1 cups broccoli — cut very small piece
1/2 cup green olives — green stuffed olives
1/8 teaspoon chili powder — ground chili pepper
Salt and Pepper to taste
Parmesan cheese for garnishing

Instructions

Preheat oven to 350F.
Cut in half the squash lengthwise and remove seeds.
Season the cut sides with 1 tablespoon olive oil, salt and pepper.
Place the halved squash on a baking sheet, flesh side down.
Bake for 35-40 mins or until is tender.
Keep the oven on.
In a skillet brown the sausage over medium-high heat, about 6 to 8 minutes.
Add the bell pepper, broccoli, green olives, ground chili pepper, salt and pepper. Cook for about 3-5 minutes.
Divide the stuffing sausage mixture between the baked squash halves, and top with the cheese.
Place the filled squash on a baking sheet and place in the preheated oven.
Bake until the squash are heated through and the cheese melts.

Course: Side Dish

Cuisine: Italian

Keyword: dinner, gluten-free, healthy, low-carb, lunch, paleo, Special Diet

Nutrition Information

Amount per serving (1/4) — Calories: 317, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 31mg, Sodium: 879mg, Potassium: 545mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 5g, Protein: 13g

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