GREAT Fall Dinner Idea! | Italian Stuffed Acorn Squash | Fall Dinner Recipes

Just do it y'all! Make sure you cut the flat spot in the acorn squash so it will stand up properly for you. 😂👍 This Italian Stuffed Acorn Squash is so good y'all! The sausage and the squash flavors go perfectly together to create a wonderful Fall Supper! Add the baked sweet potato wedges and you just got fancy! 👏😁😂

Italian Stuffed Acorn Squash
Ingredients:
NOTE: This makes a LOT of sausage mixture, so if you only need about 3 or 4 of the stuffed squash bowls you could probably cut the recipe in half.

3-4 acorn squash, depending on how many squash "bowls" you need
2 pounds mild Italian sausage
1 red onion, chopped
1 green bell pepper, chopped
1/2 cup mushrooms
1 cup rice, cooked
1 tablespoon olive oil
2 cups Monterey jack cheese

Directions:
Preheat oven to 375°.
Cut acorn squash in half and remove seeds.
Rub with olive oil and place on a baking sheet, cut side down.
Bake for 35-40 minutes, until squash is tender.
While squash is baking prepare the rice and sausage mixture.
Cook rice according to package directions.
In a large skillet heat olive oil over medium heat. Add chopped onion and peppers and cook for about 3 minutes.
Add the Italian sausage and cook until sausage is cooked through.
Add the mushrooms, rice, and most of the cheese. Leave just enough cheese to sprinkle over the tops of the stuffed squash.
When squash is done fill with sausage mixture.
Top with the rest if the shredded cheese and bake for 5 more minutes, until cheese is melted on top.