Sausage and apple stuffed acorn squash is shockingly easy! This dish is a Paleo/Whole 30 friendly meal that combines apples, spinach and caramelized onion and sausage into a delicious filling for roasted acorn squash. Super easy (and healthy!) fall dinner for your family.
Happy January! One of my favorite parts of this year is that our family made the commitment to cooking more at home, and cooking more HEALTHY meals on top of that. This means for the first time in what seems like forever, I am attempting new foods we’ve never had before. That’s how I came across this Easy Sausage & Apple Stuffed Acorn Squash.
As fun as that is, the reality is that on top of wrangling our fur babies, 5 month old AND getting our house ready to sell, I also work for a nonprofit. I needed to create healthy meals for our family that wouldn’t take forever AND were easy to achieve.
I’m so excited to share this acorn squash recipe that I came across. I’ve made a few tweaks to make it super easy to prepare, and let me tell you: the stuffing ALONE is incredible. It’s a Paleo/Whole 30 friendly meal that combines sausage, apples, spinach and caramelized onion into a super tasty filling for roasted acorn squash.
Trust me, I was nervous too, but this recipe is so easy to throw together on a weeknight that it’ll end up in your cold weather rotation!
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- 2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
- 1 lb pork sausage (breakfast sausage works great! Don’t forget to remove the casings if necessary)
- 1 large onion, cut in half and sliced thin
- 5 tbsp coconut oil (or other cooking fat)
- 2 cloves garlic, minced
- 1 medium-large apple, cored and diced
- 2 cups fresh spinach, roughly chopped
- 1 Tbsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- sea salt and black pepper to taste
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 25 minutes, or until the top of your squash feels tender when gently pressed. Set aside after removing from oven.
- While the squash roasts, caramelize the onions. In a small skillet, heat 3 tablespoons of coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a little bit of salt and cook over low heat for about 25 minutes, until they are a deep golden brown. Remove from heat and set aside.
- While the onions cook, begin making the filling. Be sure all of your ingredients are prepped before starting! Heat a large saucepan over medium low heat and add 2 tablespoons of coconut oil. Add the garlic and cook until just tender (about a minute), and then add the sausage. Increase the heat to medium, stirring to break up any lumps in the sausage, and cook until just browned (about 5-8 minutes). Add the apples and herbs and cover. Cook until the apples soften (about 5 minutes), then add the spinach, a pinch of salt and pepper, and continue to cook while covered until the spinach wilts.
- Add the caramelized onions to the sausage filling, leaving the excess cooking fat in the pan. Arrange the squash halves open side up on a baking sheet or in a casserole dish. Fill all four halves of the squash with the stuffing mixture (note that you may have leftover filling depending on how big your squash halves are!)
- Pop the filled squash back in the oven for 5-10 minutes, until the tops get nice and browned. Remove from oven, allow to cool a bit and then serve warm. Enjoy!
Leftover sausage filling? It goes GREAT with eggs the next morning!
Nutrition Information:Yield: 4 Serving Size: 1 half
Amount Per Serving: Calories: 622Total Fat: 48gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 98mgSodium: 1015mgCarbohydrates: 27gFiber: 7gSugar: 8gProtein: 23g
Hope you love this easy dish, and that it inspires you to try a few new things this month too.
Tried this recipe? Tag me today! I love seeing what y’all are cooking up.
Mention @simply.siobhan or tag #MimosasAndMotherhood!