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Get ready for an easy, flavor-packed fall dinner! This sausage and apple stuffed acorn squash if the perfect balance of sweet from the squash and apples an savory from the ground pork, caramelized onion, herbs. Wilted spinach makes it a complete and healthy meal.
Table of Contents
- Ingredients for stuffed acorn squash:
- Stuffed Acorn Squash Q&A:
- How do you cook stuffed acorn squash?
- Is acorn squash healthy?
- How can you tell if an acorn squash is bad?
- What is the best way to store acorn squash?
- How to eat stuffed acorn squash:
- How to freeze stuffed acorn squash:
- Sausage and apple stuffed acorn squash Recipe
I don’t think squash should be a thing we only eat in the fall. It’s a year-round ingredient in our home. And for good reason! It tastes delicious, it’s filling and it’s a veggies!
I’ve been making stuffed acorn squash and after sharing this recipe a week or so ago on Instagram stories I thought it was time to share it with all of you.
Ingredients for stuffed acorn squash:
- Acorn squash is the star of the show. Once you scoop out the seeds it has an empty center that lets you stuff all the yummy filling inside. You can get them at your local grocery store!
- Onion gets caramelized in this recipe and adds depth and sweetness. Grab a large yellow onion!
- Apples give this stuffed acorn squash recipe more sweetness. Cube them small! I recommend a Pink Lady or Honeycrisp apple for cooking.
- Pork or chicken sausage adds just a little spice and even more flavor. Make sure you get a sausage that’s sugar free! I’ve also got notes below to make your own sausage if you can’t find any sugar free sausage.
- Spinach or kale add a green to this recipe that makes it even healthier. It’s a great way to add greens if you aren’t a big salad person!
- Fresh herbs like sage, rosemary and thyme add more flavor and a freshness that’s so important. I love fresh rosemary!
Then of course there’s staples like olive oil or ghee and salt and pepper!
Stuffed Acorn Squash Q&A:
How do you cook stuffed acorn squash?
You cook stuffed acorn squash by halving and roasting the acorn squash in the oven for about 30 minutes until it’s soft. While it’s roasting, you’ll make the filling on the stove. Once the acorn squash is soft, add the filling inside and place it back in the oven to broil for a few minutes.
Is acorn squash healthy?
Acorn squash is very healthy! It’s a vegetable! You can roast it and eat it plain with some grass fed butter and cinnamon or you can use them to make a healthy dinner recipe like this paleo and whole30 stuffed acorn squash.
How can you tell if an acorn squash is bad?
The best way to tell if acorn squash has gone bad is if the seeds inside of it are slimy and grey. The acorn squash should be heavy for its size. They last at room temperature for up to two months so if you’re in that window it should be good.
What is the best way to store acorn squash?
If you haven’t cooked the acorn squash yet, the best way to store it is to leave it in your pantry or on your counter top at room temperature. No need to keep it in the fridge!
If you’ve already cooked the acorn squash, like in this sausage and apple stuffed acorn squash recipe, then find a storage container with an airtight lid and place them in the fridge for up to one week.
How to eat stuffed acorn squash:
I highly recommend eating stuffed acorn squash with a spoon! You’ll be able to scoop up all the delicious filling and scrape the sides of the squash against the skin.
My favorite recipes are always ones you can double and freeze. This stuffed acorn squash is another one that stores well in the freezer.
How to freeze stuffed acorn squash:
Place them in a deep air tight container and close the lid. Place in the freezer for up to 3 months.
Thaw and heat: that the stuffed acorn squash in the refrigerator over night then place them back in the oven at 350°F for 20 minutes or until warm. You can also reheat in the microwave.
I hope you love this recipe as much as we do! If you make it, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy squash recipes:
- One pan sausage, butternut squash and apples
- 5 Ingredient butternut squash soup
- Chicken, apple and butternut squash salad
Sausage and apple stuffed acorn squash
Save this Recipe!
Ingredients
- 3 large acorn squash cut in half widthwise
- 2 Tablespoons olive oil or coconut oil
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 1 lb ground pork or mild Italian sausage
- 1 large apple peeled and diced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 2 teaspoons fresh chopped thyme
- 2 cups spinach or kale roughly chopped
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the acorn squash in half widthwise and use a spoon to scoop out the seeds/strings in the center. Place the 6 halves open-side up on a baking sheet. Roast for 25-35 minutes, or until the squash is tender to the touch.3 large acorn squash
- While the squash is roasting, make the filling. Heat the oil in a large skillet over medium-low heat. Add the sliced onion and cook for 20 minutes to caramelize the onions, stirring every 2-3 minutes.. When the onions are caramelized, add the garlic and cook for 1-2 more minutes.2 Tablespoons olive oil or coconut oil, 1 large yellow onion, 3 cloves garlic
- Add the sausage to the onions and turn the heat up to medium. Season with salt and pepper to taste then cook the sausage for 6-8 minutes, stirring often to break it up until no pink remails.1 lb ground pork or mild Italian sausage, Kosher salt and black pepper to taste
- Next add the chopped apple, kale or spinach and fresh herbs and stir to cook until the spinach wilts, 2-3 minutes.1 large apple, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped sage, 2 teaspoons fresh chopped thyme, 2 cups spinach or kale
- When the squash is done, remove it from the oven. Divide the filling evenly between the 6 halves.
- Switch the oven to broil and place the stuffed acorn squash back in the oven for 3-5 minutes until the tops get browned and crispy. Enjoy with more fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I抳e recently started a site, the info you provide on this website has helped me greatly. Thanks for all of your time & work.
Delicious! Will definitely make again.
Love to hear that, Nancy!