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Sausage Stuffed Acorn Squash
Low-carb Sausage Stuffed Acorn Squash is a great way to eat healthy and still enjoy the cozy feel of fall. An easy and delicious dinner.
Course
Dinner
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
4
people
Author
Jill Machovsky
Ingredients
▢
2
Acorn Squash
▢
2
Tbsp
Olive Oil
▢
1
tsp
Salt
▢
1
tsp
Pepper
▢
½
c
Celery
▢
½
c
Onion
▢
1
c
Apple
Granny Smith
▢
1
Egg
▢
½
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.
Notes
If there is any extra sausage filling, bake in a ramekin alongside the squash.
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Mention
@cookingupmemories
and tag
#cookingupmemories
!