Delicata Squash, Stuffed with Sausage & Rice

Stuffed Delicata Squash

The stuffing is made while the squash bakes, then both are put back in the oven to heat through if needed.


  • 1 large delicata squash, or 2 medium, cut in half, seeds removed
  • 8oz (250gr) sausage, cut into bite-size pieces
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp paprika
  • 1 tsp oregano
  • 2 tbs whole grain mustard
  • 1/3 cup (2.2oz, 65gr) Basmati Rice
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/3 cup (3.5oz, 95gr) Greek yogurt


  • Place squash halves cut side down in a baking dish and bake in 400F (200C) oven for 30 minutes.
  • Heat the olive oil in a skillet over medium heat.
  • Sauté onion, celery for 5 minutes.
  • Add garlic, sausage, and sauté until sausage starts to brown
  • Add remaining ingredients, except yogurt, stir well, cover, reduce heat slightly and cook 16 minutes until rice is done. Stir occasionally.
  • When rice is done and broth absorbed, stir in yogurt.
  • Keep warm until needed.
  • When squash are ready remove from oven, turn over and fill with the sausage / rice mixture.
  • Bake uncovered for 5 – 10 minutes, until heated through.


Use your favorite sausage for this – or chicken, leftover turkey, ground beef….
If everything is hot there is really no need to put them back in the oven. I just use that few minutes to clean-up the kitchen….


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