For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables. If youre looking for a way to eat healthy without disrupting the wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
Golden acorn squash thats baked until caramelized and tender, then stuffed with a harvesty blend of Italian sausage (I use chicken sausage to keep the recipe on the lighter side), mushrooms, apples, warm spices, and herbs, this recipe is super filling, easy to make, and healthy too.
I finished the Italian sausage stuffed acorn squash with Parmesan cheese, which is nutty and becomes bubbly and crisp while the squash bakes. If you like, you can omit the cheese for a paleo sausage stuffed acorn squash. OR you can go the total opposite route and add extra cheese to the filling to make the recipe a little extra decadent.
Stuffed vegetables are one of my favorite ways to cook and eat nutritious dinners at home, using whatever vegetables are in season.
In the fall and winter that means stuffed winter squash. As with this Stuffed Butternut Squash, this Spaghetti Squash Lasagna, and this Instant Pot Acorn Squash (stuffed with wild rice and chickpeas), stuffed squash recipes are hearty, taste excellent leftover, and every forkful offers vitamins and nutrients.
In addition to being a stellar weeknight main, this sausage stuffed acorn squash with apples and mushrooms is special enough to serve as an extra hearty side at a holiday meal. (For a more standard sized acorn squash side dish, try these brown sugar and pecan Baked Acorn Squash Slices). (more)