Stuffed Acorn Squash—amazing!!!
I’ve nicknamed this recipe “The $18 Squash Recipe” because I paid $18 for the 3 acorn squash that were required for the recipe! That’s ridiculous, y’all. As soon as I realized I had been overcharged, I went back to the store and asked them (nicely) to correct the mistake, and they did without question (thankfully). But still. I can’t make this recipe again without thinking about how much I initially paid for the squash.
I’ve been trying to be more disciplined about what I eat at lunchtime. Instead of buying my lunch, I’m trying to cook it. This means I need better planning when it comes to grocery shopping. This recipe stumbled into my lap last week when I was flipping through the Kroger magazine. I love acorn squash and I’ve never tried a stuffed acorn squash recipe. Plus, the pictures looked amazing. So, I was immediately intrigued and set out to make the recipe. Y’all….it was amazing! It was flavorful, filling, and a perfect mix of savory and sweet. Plus, it was relatively simple to make. As soon as I ate it, I fell in love and knew I had to share it with others. I hope you enjoy it!
Tip: If you’ve never cooked with acorn squash, you’ll quickly find out that the exterior is very hard. You will need to soften it before you attempt to cut it. Poke the squash several times with a fork, then microwave it for 3 minutes. When the squash is cool enough to touch, you’ll be able to cut it.
Harvest Sausage and Apple Stuffed Acorn Squash
Serves 6
Ingredients:
3 acorn squash
olive oil or coconut oil
salt and pepper, for seasoning
1 tsp. dried Italian seasoning
1/4 tsp. cayenne pepper
1 lb. hot Italian turkey sausage, casing removed
1 small onion, finely chopped
2 large celery stalks, finely chopped
2 small apples, cored and diced
1/2 tsp. dried sage
1 Tbsp. bread crumbs (or coconut flour for a gluten-free dish)
3/4 cup shredded Parmesan cheese
- Preheat oven to 425℉. Using a very sharp knife, cut off the stem end and the bottom of each acorn squash to make them both flat (remove as little as possible). Cut in half. Place the halves on a greased baking sheet. Rub with oil; season with salt, pepper, Italian seasoning and cayenne pepper. Bake squash for about 40 minutes, or until they are easily pierced with a fork but still hold their shape.
- Meanwhile, brown the sausage, adding the onion and celery after a few minutes. Sauté until sausage is completely browned (safe internal temperature of 160℉). Add apples; sauté for an additional 2 minutes. Stir in sage and bread crumbs or coconut flour. Add Parmesan cheese; stir. Remove from heat.
- Spoon meat mixture into the acorn squash halves. Return to the oven for an additional 15–20 minutes. Serve warm. Refrigerate any leftovers.
Recipe slightly adapted from Kroger mymagazine October 2017
Mrs. Traylor is a Fitness Instructor, NASM Certified Personal Trainer & Nutrition Coach, AFPA Certified Prenatal and Postnatal Fitness Specialist, wife, and momma who provides actionable advice for positive lifestyle changes with fitness, nutrition, and wellness. Read about Wendy’s inspiring entrepreneurial journey, and subscribe to Wendy’s newsletter here!
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