Get the Recipe: Paleo Stuffed Acorn Squash (Whole30)
This Paleo Stuffed Acorn Squash is a little sweet, a little savory, and so flavorful. The acorn squash is stuffed with sausage, apples, and warm spices. It is an easy and healthy dinner or meal prep!
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Calories: 357kcal, Carbohydrates: 32g, Protein: 11g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 381mg, Potassium: 1056mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2273IU, Vitamin C: 31mg, Calcium: 107mg, Iron: 3mg