Sausage & Apple-Stuffed Acorn Squash

One of our favorite fall/winter meals is a simple stuffed squash. It’s also grain-free (although, it would be in a later stage of GAPS if you include the apple). Since squash and apples keep well in a cool basement, garage, or pantry for months, they’re a great stockpile food to rely on for stretching the grocery budget!

You could substitute another type of squash, if you prefer, such as butternut or delicata. (Use more or fewer squashes, depending on their size.)  We often serve a green vegetable alongside this meal (such as kale), as well. If you do want a grain with this meal, it is good with some rice or a loaf of crusty bread.

Make sure to use organic apples and celery when possible, for best health benefits, since they’re usually right at the top of the “Dirty Dozen.”

Sausage & Apple-Stuffed Acorn Squash

  • 1 large or 2 small Acorn Squash, cut in half & seeds removed
  • Approximately 3/4 – 1  lb. Homemade Breakfast Sausage, uncooked (egg can be omitted, if desired)
  • 1 small Apple, diced
  • 1/2 Cup chopped Sweet Onion (if you have not already added this to the sausage mixture)
  • 1 clove Garlic, minced
  • 1/2 Cup diced Celery
  • 2 Tbl. Coconut Oil or Butter

Place acorn squash halves in a large baking dish (with the “insides” facing down), along with about an inch of water poured into the pan. Bake at 400 degrees for about 45 minutes, until soft enough to poke in a fork through the peel, but not too mushy.

Near the end of the squash’s baking time, heat a saute pan on the stove. Melt the oil or butter, and saute the onions, garlic, and apples for a few minutes. Add the uncooked sausage mixture, and cook through.

Remove cooked squash from the oven, and discard any remaining water from the baking dish. Flip the squash over, so the “insides” are now facing up. Fill the squash halves with the cooked sausage/apple mixture. Return to the hot oven, and heat through about 5-10 minutes. Serves about 4.

Variations: Optional additions can include dried cranberries and sliced almonds, hazelnuts, or pecans.

{Photo Credit}

Related Posts with Thumbnails
Print Friendly
Share

6 comments to Sausage & Apple-Stuffed Acorn Squash

  • Thank you for this recipe, I was looking for one just like this last fall.

    I wonder how long acorn squash is good for. Probably not when it is orange like a pumpkin?

    [Reply]

    Michele @ Frugal Granola Reply:

    @Lynda, Acorn squash can vary in color a bit (on the outside), with green and orange. You’ll know if it’s rotten, because it’ll be squishy & moldy. :)

    Thanks!
    Michele

    [Reply]

  • We love acorns here, but they are hard to find! We live in Central America. I am hoping to get some seeds and grow them myself! I made an Apple Beef stuffed Acorn when we were in the states this last fall. Sooo yummy and simple.

    [Reply]

  • Cory

    Yum! This looks quite good – I’ll have to try it a night my husband is out, though – he hates squash:(

    btw – as a member of the grammar police, I have to send a big THANK YOU for your proper use of “fewer”, rather than “less.” That mistake is one (of many) that make me cringe…

    [Reply]

    Cory Reply:

    makes, makes…haha!

    [Reply]

  • […] Sausage & Apple-Stuffed Acorn Squash, Salad […]

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>