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Stuffed Acorn Squash

Prep Time10 minsCook Time40 minsTotal Time50 mins

Roasted acorn squash, stuffed with sausage, caramelized onion, apple and spinach.

 2 acorn squash, halved and seeds removed
 1 lb ground pork sausage
 1 large sweet onion, halved and thinly sliced
 2 garlic cloves, minced
 1 medium apple, cored and diced
 2 cups raw spinach or kale
 1 tsp dried rosemary (fresh is preferred, but dried is more readily available)Oregano can be substituted
 1 tsp dried thyme (fresh is preferred, but dried is more readily available)Basil can be substituted
 salt and pepper
 4 tbsp olive oil
1

Preheat oven to 400 degrees.

2

Use 1 tbsp of oil and drizzle over cut side of acorn squash. Place squash, cut side down in bakeware (casserole or baking sheet). Roast squash for 25-30 minutes. Rind of squash should feel soft/tender when done. Set aside.

3

While squash is roasting; caramelize the onion and cook the sausage.

4

To make the onions- heat remaining oil in sauté pan over med-low heat. Add onions and slowly sauté, until onions are translucent/golden. About 20-25 minutes.

5

To make sausage- in large skillet (cast iron preferred) heat over med-high heat. Cook sausage until browned, breaking the meat up as it cooks. About 5-8 minutes.

6

Add garlic, herbs and apple to sausage, continue to cook until apple pieces are softened.

7

Turn off heat, add spinach, pinch of salt and pepper, and cover.

8

When spinach has wilted, add onions to sausage mixture.

9

Preheat your broiler. Turn acorn squash cut side up, and stuff with the onion, spinach mixture. Broil the squash for 5-8 minutes, until toasted.

10

Serve warm. Perfect with a leafy green side salad.

11

*if you want more veggies than sausage, remove half of sausage at step 5 and save for a breakfast hash (potatoes, peppers and egg)
* you could also add a cheese before broiling for an additional flavor layer. Feta, goat cheese, or mozzarella.

Nutrition Facts

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