Paleo Stuffed Acorn Squash (Whole30)
This Paleo Stuffed Acorn Squash has the best sweet and savory flavors! It is warmly spiced, packed with healthy ingredients, and great for dinner and meal prep. This stuffed acorn squash is also Whole30 approved, gluten free and dairy free!
Why You’ll Love This Recipe
- Acorn squash is healthy, flavorful, and seasonally delicious.
- When roasted, acorn squash becomes caramelized.
- The easy stuffing is packed with bold flavors.
- The sweetness of the apples and the savory flavors of the sausage complement each other well.
- These fall and Thanksgiving flavors are always a huge hit!
- This acorn squash is made without cheese, without butter, and without added sugar.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free and sugar free.
Ingredients & Substitutions
Acorn squash is the main ingredient. Choose two equal sized squash for even cooking.
Both olive oil and coconut oil work well for coating the inside of the squash and for the stuffing in the skillet. In addition, avocado oil works too.
Ground sausage and ground turkey both work well.
Any type of apple works, but I highly recommend choosing a sweet variety. Stay away from Granny Smith or any other sour tasting apple. Honey crisp work well.
Feel free to adjust the spices and seasonings to your taste.
Chopped kale can replace spinach if desired.
What is Acorn Squash?
Acorn squash is a winter squash that has a green exterior. It is known for its long deep ridges. Inside, acorn squash is a dark yellow color.
Acorn squash has a slightly sweet flavor, especially when roasted. It is more stringy than butternut squash, which is why it’s not often used in soups and stews.
This squash is packed with antioxidants and fiber. Due to its high fiber content, acorn squash promotes healthy digestion. In addition, acorn squash contains high levels of Vitamin C.
How to Cut Acorn Squash
Acorn squash can be tough to carefully cut. The trick to carefully slice an acorn squash in half includes slicing off both the stem and about ¼ inch of the bottoms.
This allows the squash to sit upright without rolling away. Then use a long sharp knife to slowly slice down the middle. At this point, scoop out seeds with a large spoon. Discard seeds.
How to Roast
This Paleo stuffed acorn squash is absolutely delicious! Roasting acorn squash is an easy process.
- Preheat oven to 400 degrees Fahrenheit.
- First, carefully slice in half.
- Scoop out seeds with a spoon and discard seeds.
- Brush insides of squash with cooking fat (olive oil, butter, ghee, or coconut oil).
- Lay face down on a parchment lined baking pan.
- Roast for 30 minutes or until insides of squash are fork tender.
- Finally, remove from oven and stuff!
How to Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
Carefully slice stems and about ¼ inch off the bottoms of both acorn squash. Then, slice in half and scoop out seeds.
Brush inside of squash with olive oil. Place face down on parchment lined pan.
Roast for 30 minutes or until inside of squash is fork tender.
While squash is roasting, make stuffing. Add ground sausage to large skillet over low medium heat. Cook about 5 minutes, until brown and crumbly.
Add all remaining ingredients except spinach to the skillet. Cook on low for 10 minutes or until onion and apple are softened.
Add chopped spinach to skillet. Cook for 1 to 2 minutes or until wilted. Turn heat off.
Once squash is done roasting, remove from oven. Lastly, add stuffing to insides of squash. Serve Paleo stuffed acorn squash!
Expert Tips & Tricks
Choose two acorn squash that are similar in size for equal cooking time.
Generously coat insides and edges of squash before roasting. This yields a crispy and caramelized acorn squash.
Dice onions finely for best results.
Roast squash until fork tender.
How to Serve & Store
Serve sausage stuffed acorn squash hot from the oven!
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, store roasted squash and stuffing separately.
To reheat, stuff squash with stuffing. Bake at 350 degrees Fahrenheit for 5 to 8 minutes or until warmed.
I do not recommend freezing the squash.
Frequently Asked Questions
Yes, the skin of acorn squash is edible.
Both sweet and savory flavors pair well with acorn squash. In this case, the sausage adds savory flavor, while the apple adds sweetness.
Sausage is a popular choice for squash. Any ground meat works well!
In this case, I do not recommend freezing acorn squash.
Acorn squash is a slightly sweet and neutral tasting squash.
No, acorn squash is not Keto since it is not low carb.
Acorn squash does not have to be peeled.
Yes, acorn squash is Paleo.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see this Paleo Recipes page.
Get the Recipe: Paleo Stuffed Acorn Squash (Whole30)
- 2 acorn squash
- 1 tbsp olive oil, or coconut oil
- ½ pound ground sausage, or ground turkey
- 1 tbsp olive oil
- ¼ cup diced onion
- 1 large apple, diced
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp onion powder
- pinch nutmeg, optional
- 2 cups chopped spinach
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- Carefully slice stems and about ¼ inch off the bottoms of both squash. This allows the squash to stand on its own without rolling around. Then, slice acorn squash down the middle. Use a spoon to scoop out seeds.
- Brush 1 tablespoon olive oil all over insides and edges of squash. Place face down on parchment lined pan.
- Roast for 30 minutes or until insides of squash are fork tender.
- While squash is roasting, add ground sausage to large skillet over low medium heat. Cook for 5 minutes, until browned and crumbly. Drain off any excess grease.
- Then, add olive oil, diced onion, diced apple, garlic powder, oregano, onion powder and nutmeg to the skillet. Cook on low for 10 minutes or until apples and onion are softened.
- Next, add chopped spinach to skillet. Cook for 1 to 2 minutes or until wilted. Turn off heat.
- When squash is done roasting, remove from oven. Flip squash over and stuff with ground sausage mixture. Serve!
- See directions above for how to carefully slice acorn squash.
- Remove all seeds!
- Either coconut oil or olive oil works for brushing the insides of the squash.
- Ground sausage or ground turkey works well.
- Any apple works well, but I typically use honey crisp because it’s sweet and crisp.
- Feel free to adjust seasonings and spices to suit your taste.
- Roast squash until fork tender.
- Store leftovers in an airtight container in the fridge for up to 3 days. Store squash and stuffing separately.
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