Sausage Stuffed Acorn Squash
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5 from 2 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!
Course Main Course
Cuisine American
Keyword paleo, stuffed acorn squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 548kcal
Author Olga

Ingredients

  • 2 small acorn squash cut in half lengthwise and seeds cleaned
  • 3 tbsp butter
  • 1 onion
  • 2 cloves garlic minced
  • 1 lb pork sausage loose
  • 1 apple cored and diced
  • 2 cups fresh spinach chopped
  • 1 Tbsp fresh rosemary chopped
  • 2 tsp 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 tbsp 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 tbsp 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.

Notes

Recipe source: Paleo Running Momma

Nutrition

Calories: 548kcal | Carbohydrates: 32g | Protein: 19g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 817mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 51.8% | Vitamin C: 41.2% | Calcium: 11.1% | Iron: 18.6%