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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 357 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
  2. 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.
  3. Brush 1 tablespoon olive oil all over insides and edges of squash. Place face down on parchment lined pan.
  4. Roast for 30 minutes or until insides of squash are fork tender.
  5. 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.
  6. 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.
  7. Next, add chopped spinach to skillet. Cook for 1 to 2 minutes or until wilted. Turn off heat.
  8. 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.

Nutrition Information

Calories 357kcal (18%) Carbohydrates 32g (11%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 41mg (14%) Sodium 381mg (16%) Potassium 1056mg (30%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2273IU (45%) Vitamin C 31mg (34%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 32g 11%
Protein 11g 22%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 381mg 16%
Potassium 1056mg 22%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 2273IU 45%
Vitamin C 31mg 34%
Calcium 107mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.