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stuffed acorn squash
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5 from 2 votes

Sausage and apple stuffed acorn squash

Get ready for an easy, paleo dinner! Sausage and apple stuffed acorn squash is a clean eating dinner the family will love. If you are paleo or whole30, this recipe is for you!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Keyword: christmas dinner, healthy, paleo, squash, whole30
Servings: 6
Calories: 347kcal


  • 3 medium acorn squash
  • 3 tablespoons ghee coconut oil or olive oil
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 lb sugar free pork or chicken sausage - see notes to make your own sausage
  • 1 large or 2 small apple, diced (leave skin on)
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 2 teaspoons fresh thyme chopped
  • 2 cups fresh spinach or kale roughly chopped
  • sea salt and black pepper to taste


  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  • Cut the acorn squash in half lengthwise and scoop out the seeds/strings in the center. Place the 6 halves open-side down on a baking sheet covered in foil or a silpat mat. Roast for 25-35 minutes, or until the squash is tender to the touch.
  • While the squash is roasting, make the filling. In a large skillet over medium-low heat, add the ghee, coconut oil or olive oil to the pan then add the onion. Cook for 20 minutes to caramelize the onions, stirring every 2-3 minutes so they don’t burn. When the onions are caramelized, add the garlic and cook for 1-2 more minutes. Add the sausage
  • Add the sausage to the onions and turn the heat up to medium. Then add salt and pepper to taste then cook the sausage for 6-8 minutes, stirring often to break up clumps.
  • Next add the chopped apple, kale or spinach and fresh herbs and stir to cook until the spinach/kale wilts.
  • When the squash is done, remove from the oven and careful flip them over so the inside and the whole are facing up. You may need to do this with an oven mit. Divide the filling evenly between the 6 halves.
  • Switch the oven to broiler and place the stuffed acorn squash back in the oven for 3-5 minutes until the tops get browned and crispy. Remove from the oven, cool slightly and enjoy!


To freeze, place in an airtight container and store in the freezer for up to 2 months. Thaw overnight in the fridge and warm at 350°F for 20 minutes or until heated all the way through. To make your own sausage, add the raw ground chicken or bowl to a medium bowl. Add 1 teaspoon of fennel seeds, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, 1 teaspoon dried sage, ½ teaspoon onion powder, 1 teaspoon sea salt and a pinch of nutmeg. Mix well with your hands or a spoon before adding to the recipes to brown.


Serving: 1half | Calories: 347kcal | Carbohydrates: 29g | Protein: 15g | Fat: 21g | Sodium: 62mg | Sugar: 3g