Sausage Stuffed Acorn Squash
Sausage Stuffed Acorn Squash is full of Italian Sausage, fresh vegetables, and crisp Granny Smith apples, all topped with shredded white cheddar cheese. The sweet, nutty flavor of the squash with the spice from the Italian Sausage make this the ultimate weeknight dinner or serve as a hearty holiday side dish.
Although each serving looks like a work of art, they are extremely easy to make.
HOW TO MAKE SAUSAGE STUFFED ACORN SQUASH
Acorn Squash
Preheat oven to 350 degrees.
Cover a baking dish or baking sheet with aluminum foil and set aside.
Cut squash in half.
Use a spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
Brush olive oil over each half on the orange flesh side.
Sprinkle with salt and pepper.
Put each half onto the prepared baking sheet fresh side down.
Bake for 45 minutes.
Remove from oven and turn so that the flesh side is facing up and ready for sausage filling.
Sausage Filling
Cut onion, celery and apple into small pieces.
Brown Italian Sausage with onion and celery. Once sausage is cooked through, drain any grease from pan.
Add apple and cook 3 – 5 minutes.
Beat one egg slightly.
Add sour cream and egg to sausage mixture and mix until all ingredients are incorporated.
Grate cheese.
Fill each acorn squash with sausage filling and sprinkle with cheese.
Bake for 20 – 25 minutes. Remove from oven and serve immediately.
LOW CARB AND KETO FRIENDLY
Yes, this Sausage Stuffed Acorn Squash is a great way to eat low-carb and still enjoy the cozy feel of fall. The squash is roasted and then filled with a delicious sausage filling and finished with white cheddar cheese making it a keto friendly recipe!
PICKING A GOOD ACORN SQUASH
When shopping for an acorn squash, look for a dark green, dull color. If it’s shiny, it was picked too early and won’t have full sweetness. Be sure that the squash is firm and doesn’t have any soft spots.
There may be a yellow / orange spot, which is where the squash sat on the ground.
EAT ALL OF THIS HEALTHY SQUASH
Did you know you can eat the skin of acorn squash? Yes, the skin is absolutely tasty. If you prefer not to eat the skin, it will separate easily after roasting.
Acorn squash is healthy for you so eat all you want! It is rich in nutrients including magnesium, fiber, and vitamin C. Your body can fight off chronic diseases like heart disease and type 2 diabetes with the help of acorn squash.
Check out more low-carb recipes:
SAUSAGE STUFFED ACORN SQUASH
Sausage Stuffed Acorn Squash
Ingredients
- 2 Acorn Squash
- 2 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 c Celery
- 1/2 c Onion
- 1 c Apple Granny Smith
- 1 Egg
- 1/2 c Sour Cream
- 1 oz White Cheddar Cheese
- 1 lb Italian Sausage
Instructions
Acorn Squash
- Preheat oven to 350 degrees.
- Cover a baking dish or baking sheet with aluminum foil and set aside.
- Cut squash in half.
- Use a spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
- Brush olive oil over each half on the orange flesh side.
- Sprinkle with salt and pepper.
- Put each half onto the prepared baking sheet fresh side down.
- Bake for 45 minutes.
- Remove from oven and turn so that the flesh side is facing up and ready for sausage filling.
Sausage Filling
- Cut onion, celery and apple into small pieces.
- Brown Italian Sausage with onion and celery.
- Once sausage is cooked through, drain any grease from pan.
- Add apple and cook 3 – 5 minutes.
- Beat one egg slightly.
- Add sour cream and egg to sausage mixture and mix until all ingredients are incorporated.
- Grate cheese.
- Fill each acorn squash with sausage filling.
- Sprinkle each with cheese.
- Bake for 20 – 25 minutes.
- Serve immediately.
These are really good. If you like squash you will love this recipe. As a meal it almost stands alone, I did serve an arugula salad with a simple vinaigrette dressing and some hard rolls. Everyone loved it.
So glad you guys enjoyed!!