Stuffed Acorn Squash
March 25, 2026 • 0 comments
- Servings: 6
Ingredients
- (3) Acorn squash
- (to taste) Olive oil, salt and pepper
- (1 lb.) Italian Sausage
- (1) Small onion, finely chopped
- (2) Celery stalks, finely chopped
- (2) Small apples, finely chopped
- (1 TBSP) Bread crumbs (or coconut flour if GF)
- (1 C) Shredded Parmesan cheese, divided
- (1/2 tsp.) Dried sage
Directions
Preheat oven to 425 degrees. Remove a thin slice from the top and bottom of each squash, then cut in half and scoop out the seeds and pulp. Rub cut surfaces of the squashes with olive oil and season with salt and pepper. Place on a baking sheet covered with parchment paper and bake for 30 minutes or until tender when pierced.
While the squash cooks, brown the sausage, adding the onion and celery when it begins to turn from pink to brown. Sautee until vegetables are soft and sausage is completely cooked through. Add the apples, breadcrumbs (or coconut flour) and sage and mix well. Sautee for 2 more minutes. Toss with 3/4 C Parmesan cheese.
Spoon the meat into the squash halves. Sprinkle the remaining 1/4 C of Parmesan cheese over the meat and return to the oven to heat through for 15-20 minutes.
Toss together a tatsoi salad while the stuffed squashes are finishing up in the oven.
