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Turkey-Stuffed Acorn Squash


4 medium acorn squash (about 1 1/2 lb. each)

1 lb. Italian turkey sausage, casings removed

1 large red bell pepper, chopped

1/2 lb. sliced fresh mushrooms, chopped

1 medium apple, finely chopped

1 small onion, finely chopped

2 tsp. fennel seed

2 tsp. caraway seed

1 tsp. dried or fresh sage leaves

4 cups fresh baby spinach

2 Tbsp. minced fresh thyme

3/4 tsp. salt

1/2 tsp. black pepper

1 Tbsp. apple cider vinegar

Optional: 8 oz. mozzarella cheese, chopped or shredded


Preheat oven to 400 °F. Cut squash in half; remove seeds. Cut a slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down, add 1/4 in. of hot water. Bake uncovered for 45 minutes. While squash is roasting, in a large skillet, cook sausage, bell pepper, mushrooms, apple, onion and dried seasonings over medium heat for 8-10 minutes, then drain. Add spinach and seasonings. Stir about 2 minutes and remove from heat. Remove squash from pan. Drain liquid. Return squash to pan, open side up, and sprinkle with salt and pepper. Stir in cheese (optional) and vinegar into the squash mixture. Spoon into squash. Bake for 8 minutes or until squash is tender (easily pierced with a fork).

Recipe adapted from Taste of Home

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