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    Sausage Stuffed Acorn Squash

    Nov 29, 2017 · 25 Comments

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    Jump to Recipe - Print Recipe

    This apple and sausage stuffed acorn squash is a new healthy addition to any Fall menu! This is a seriously delicious Holiday season recipe and honestly the best stuffed squash recipe I’ve ever had! Great Thanksgiving side dish or any festivity filling appetizer!

    Sausage Stuffed Acorn Squash

    Look at all these festive colors and flavors stuffed into a simple stuffed acorn squash! It’s perfect for when you want to warm yourself up with a hearty and healthy meal.

    Stuffed acorn squash easy to make, so healthy and full of flavor.

    I used bulk Italian sausage in this stuffed acorn squash recipe and rosemary & dried thyme as my fresh herbs.

    This Whole30 squash recipe has high quality protein, anti-inflammatory olive oil, and tons of nutrients from spinach, apple, squash and caramelized onions.

    Sausage Stuffed Acorn Squash

    The final product is extremely delicious dinner and  honestly the best stuffed squash I have ever had! It stores and heat up beautifully, by the way. We made it while traveling, and even after 2 days in the fridge and 1 full day of travel – stuffed acorn squash was as tasty as before!

    This stuffed acorn squash recipe uses a hearty winter squash, that is so abundant in the stores during the winter months, but also available year around as far as the squashes go. And if you love spinach – yes, there is spinach here which brings a nice contrast to the sweetness of apples.

    This stuffed acorn squash recipe is flexible and can be made ahead completely or you can roast your squash a day ahead and stuff it on the day you are planning to eat it or serve it.

    However it’s very tasty stuffed squash if you make EVERYTHING the same day. It’s easy enough – you can roast the squash while cooking sausage, apples, spinach and caramelized onions. This stuffed squash is a real time saver as far as cooking goes!

    How to roast acorn squash

    Roasting acorn squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avoid over*steaming.

    Caramelizing Onions: Start caramelizing the onions in a medium skillet. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions onto a separate plate.

    Sausage mixture: Add 1 tablespoon butter and minced garlic to the now empty skillet and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste it and adjust seasoning.

    Sausage Stuffed Acorn Squash

    Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan.

    Preheat your broiler and fill four halves of the squash with the stuffing mixture. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5 minutes until the tops get browned and crispy. Be careful not to over-burn. 5 minutes should be enough, but some broilers can be unpredictable.

    More delicious recipes:

    Grand Marnier Cranberry Sauce
    Sausage Stuffed Parmesan Spaghetti Squash
    Chicken and Vegetables Stir Fry

    Sausage Stuffed Acorn Squash
    Print Recipe
    4.85 from 19 votes

    Sausage Stuffed Squash with Apples, Spinach and Caramelized Onions

    This apple and sausage stuffed squash with spinach and caramelized onions can be a new healthy addition to your menu!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: paleo, stuffed acorn squash
    Servings: 4
    Author: Olya

    Ingredients

    • 2 small acorn squash, cut in half lengthwise and seeds cleaned
    • 3 tablespoon butter
    • 1 onion
    • 2 cloves garlic, minced
    • 1 lb pork sausage , loose
    • 1 apple, cored and diced
    • 2 cups fresh spinach, chopped
    • 1 tablespoon fresh rosemary, chopped
    • 2 teaspoon fresh thyme, chopped
    • salt and black pepper to taste

    Instructions

    • Roasting squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avoid over*steaming.
    • Caramelizing Onions: Begin by caramelizing the onions in a medium skillet. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions onto a separate plate.
    • Sausage mixture: To the now empty skillet add 1 more tablespoon butter and minced garlic and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste it and adjust seasoning.
    • Broiling: Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler and fill four halves of the squash with the stuffing mixture. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5 minutes until the tops get browned and crispy. Be careful not to over-burn. 5 minutes should be enough, but some broilers can be unpredictable.
    • Alternative to broiling: If unsure how to use the broiler, just put it in the oven at 400 F for 10 minutes to reheat.
    Nutrition Facts
    Sausage Stuffed Squash with Apples, Spinach and Caramelized Onions
    Amount Per Serving
    Calories 548 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 15g94%
    Cholesterol 104mg35%
    Sodium 817mg36%
    Potassium 1201mg34%
    Carbohydrates 32g11%
    Fiber 5g21%
    Sugar 5g6%
    Protein 19g38%
    Vitamin A 2590IU52%
    Vitamin C 34mg41%
    Calcium 111mg11%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Video

    Notes

    Recipe source: Paleo Running Momma
    « Apple, Pecans and Brussels Sprouts Salad
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    Reader Interactions

    Comments

    1. Charissa says

      May 26, 2021 at 10:05 am

      Do you peel the apples?

      Reply
      • Olya says

        May 26, 2021 at 5:59 pm

        Yes!

        Reply
    2. Rachel says

      October 31, 2020 at 1:27 pm

      I was out of apples so I used some pears that my mom canned. It is AMAZING! The sweetness from the pears is so good in this delicious recipe.

      Reply
    3. Bea says

      October 19, 2020 at 7:11 pm

      I followed the recipe and when I tossed the garlic and butter in the pan, they burned up almost immediately. I will lower the heat next time. I also added farrow to one and it was delicious. Thank you!

      Reply
      • Olya says

        October 21, 2020 at 11:04 pm

        So sorry about the garlic disaster! Cooking garlic is tricky for me too.

        Reply
    4. Valerie says

      December 03, 2019 at 6:40 pm

      I have made this recipe at least 3 times since September of this year. Awesome health recipe. I added extra apples, jalapeños and extra onions Delicious!! Thanks for a great recipe.

      Reply
      • Olga says

        December 03, 2019 at 9:14 pm

        Thank you Valerie, just made it as well for Thanksgiving!

        Reply
      • Heather says

        July 24, 2020 at 8:26 pm

        I have made these several times. Sooooo yummy!!! Even my picky eater daughter loves them.

        Reply
        • Olya says

          July 25, 2020 at 4:57 pm

          So happy you made it more than once!

          Reply
    5. Melissa b says

      November 22, 2019 at 7:48 am

      What kinda of apples do you use?

      Reply
      • Olga says

        November 22, 2019 at 10:18 am

        I used Granny Smith apples.

        Reply
    6. Chelsea says

      November 11, 2019 at 7:35 pm

      Absolutely amazing! Doubled the apple because I had them and they were going to go bad. Not a huge squash fan but this was super super good! Thank you!

      Reply
      • Olga says

        November 12, 2019 at 3:46 pm

        Can never have too many apples! I’m so glad it turned out great.

        Reply
    7. Chelle says

      October 25, 2019 at 8:53 pm

      I made this tonight, so yummy!! Hubby even liked it said I would have to make it again.

      Reply
      • Olga says

        October 26, 2019 at 1:19 pm

        I’m so very glad you enjoyed it!

        Reply
    8. julie Christy says

      October 23, 2019 at 10:47 am

      I made this 2 nights ago. I LOVE it!! So delicious. I will be making this again and again! I’m trying to cut down on carbs in my diet. This was very filling and oh so good. Thanks for sharing!

      Reply
      • Olga says

        October 26, 2019 at 1:23 pm

        I’m so glad you loved it!

        Reply
    9. Kristi says

      August 06, 2019 at 11:48 am

      I’m new to your blog and to Paleo, but I’m a foodie and everything here looks delicious!! I’m wondering if I roast the squash and make the stuffing ahead and then take it all out of the fridge and assemble it, will 10 minutes at 400 be enough to reheat it? We’re going into soccer season, and I’m trying to find make ahead or slow cooker meals. Thanks!

      Reply
      • Olga says

        August 07, 2019 at 8:59 am

        Yes, 10 minutes will be plenty, especially because those squashes are small individual portions.

        Reply
    10. Janna says

      December 05, 2017 at 11:34 am

      I made these with caramelized shallots – just beautiful! Great flavor too.

      Reply
      • Olya at Whatsinthepan says

        December 05, 2017 at 11:41 am

        I love cooking with shallots as well!

        Reply
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    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

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