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Apple And Sausage Stuffed Acorn Squash Recipe

Veggie-stuffed recipes are a vehicle for lots of veggies and protein, plus stuffed recipes are full of comfort and satisfaction. The “stuffed” portion of this recipe fills up an acorn squash. However, the filling is similar to that of a Paleo stuffing recipe.

Apple And Sausage Stuffed Acorn Squash

Today, traditional holiday “stuffing” refers to a dish with pieces of bread. However, it can be argued that grain-free, bread-free stuffing is more traditional and an even more delicious alternative.

The stuffing in the squash is sweetened with apples and dried cranberries and made savory with onions, garlic, and celery. The cooked squash offers a creamy, soft starch that replaces the bread.

This recipe includes dried cranberries. Look for cranberries that don’t have added sugar or “concentrated fruit juice.” Enjoy this as a complete meal, or add a pureed soup on the side!

Apple And Sausage Stuffed Acorn Squash Recipe

Serves: 4 Prep: 20 min Cook: 45 min

Ingredients

Apple And Sausage Stuffed Acorn Squash Recipe Preparation

Preparation

  1. Preheat the oven to 400 F.
  2. Place the squash halves open-side down on a baking sheet and bake for 15 to 20 minutes or until the flesh is soft.
  3. Melt cooking fat in a skillet over medium-high heat.
  4. Brown the pork sausages in the skillet, breaking them apart as they’re cooking.
  5. Place the cooked pork sausages in a big bowl.
  6. Add the onion, celery, apple, and garlic to the skillet, cook for 2 to 3 minutes, then add to the bowl with the pork.
  7. Add the spices, cranberries, and beaten egg to the bowl with the pork. Season to taste.
  8. Stir in the almond meal and whisk until everything is well combined.
  9. Fill each squash cavity with the pork sausage mixture and place in the oven.
  10. Bake for another 15 to 20 minutes. Let cool for about 5 minutes and serve.
Apple And Sausage Stuffed Acorn Squash Recipe
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Apple And Sausage Stuffed Acorn Squash Recipe

Fill an acorn squash with a stuffing middle – sweetened with apples and dried cranberries, and made savory with onions, garlic and celery.
Course Main Course
Cuisine American
Keyword acorn, apple, sausage, stuffed squash
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 564kcal
Cost 10

Ingredients

  • 2 acorn squash halved and seeded
  • 4 pork sausages casing removed
  • 1 onion diced
  • 1 celery stalk diced
  • 2 apples cored and diced into small chunks
  • 2 garlic cloves minced
  • 1/2 tsp. dried sage
  • 1/2 tsp. fresh rosemary
  • 1/4 cup dried cranberries
  • 1 egg beaten
  • 1/2 cup almond meal
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat the oven to 400 F.
  • Place the squash halves open-side down on a baking sheet and bake for 15 to 20 minutes or until the flesh is soft.
  • Melt cooking fat in a skillet over medium-high heat.
    Cooking fat
  • Brown the pork sausages in the skillet, breaking them apart as they’re cooking.
    4 pork sausages
  • Place the cooked pork sausages in a big bowl.
  • Add the onion, celery, apple, and garlic to the skillet, cook for 2 to 3 minutes, then add to the bowl with the pork.
    1 onion, 1 celery stalk, 2 apples, 2 garlic cloves
  • Add the spices, cranberries, and beaten egg to the bowl with the pork. Season to taste.
    1/2 tsp. dried sage, 1/4 cup dried cranberries, 1 egg, Sea salt and freshly ground black pepper, 1/2 tsp. fresh rosemary
  • Stir in the almond meal and whisk until everything is well combined.
    1/2 cup almond meal
  • Fill each squash cavity with the pork sausage mixture and place in the oven.
    2 acorn squash
  • Bake for another 15 to 20 minutes. Let cool for about 5 minutes and serve.

Nutrition

Calories: 564kcal | Carbohydrates: 35g | Protein: 24g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 744mg | Potassium: 1107mg | Fiber: 6g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 27mg | Calcium: 139mg | Iron: 4mg