Apple & Sausage Stuffed Acorn Squash Recipe

Oct 20, 2017

Apple & Sausage Stuffed Acorn Squash


  • 2 acorn squash, halved, seeds scooped out and par-baked
  • Olive oil
  • Salt & pepper
  • 1 lb lean Italian turkey or chicken sausage *
  • 1 small onion, diced
  • 1 leek, rinsed, tough leaves removed and sliced (optional- but worth it!)
  • 2 cloves garlic, minced
  • 2 large celery stalks, diced
  • 1 apples, diced (I like to use granny smith, but any other tart apple will do)
  • 1 tablespoon chopped fresh sage or 1/2 tsp dried sage
  • 1 tbsp chopped fresh parsley or 1 tsp dried
  • 1/2 cup plain bread crumb or panko (either will work)*
  • 2 tablespoons fresh lemon juice
  • Pinch nutmeg
  • ¼ teaspoon each garlic powder & onion powder
  • Pinch cayenne- for heat! If You don’t like heat, you can leave this out
  • 1/2 cup freshly grated parmesan cheese*
  • Salt and pepper to taste
  • Equipment needed:

    - Sharp knife and cutting board

    - Large skillet & wooden/silicon cooking spoon

    - Baking sheet & foil/cooking spray

    - Oven & oven mitts


    1. Peheat oven to 420 degrees F. Line a baking sheet with foil or cooking spray.

    2. With a sharp knife, cut off the top and bottom of each squash, removing as little as possible. Then cut the squash in half. Carefully scoop out the seeds with a spoon. Cut a small slice off of the back of the squash, so it sits flat on the baking sheet.

    3. Drizzle a bit of olive oil in each half squash (or spray with cooking spray), spreading the oil evenly with your fingers or a brush. Sprinkle with salt and pepper to taste.

    4. Place squash, open side up, on a baking sheet. Bake for 25-30 min depending on how big the squash is, until it’s fork tender.

    5. While the squash is baking, heat a skillet over medium heat. Sauté meat/meat substitute until cooked through. Remove from pan on paper towel lined plate.

    6. Add onions and celery to the same pan, adding in a bit of olive oil if needed. Sauté onion and celery for about 3 minutes, adding a pinch each of salt and pepper. Add apples and garlic and saute another 2 minutes, until slightly softened, adding the pinch of nutmeg, cayenne (if using), onion powder and garlic powder.

    7. Stir in sage, parsley, lemon juice and bread crumbs. Add 1/4 cup parmesan cheese and stir until cheese is just melted. Add back in the meat/meat alternative and stir to combine, seasoning a bit more with salt and pepper if needed.

    8. Divide the mixture evenly between the 4 squash halves (you may have a bit of extra filling) Sprinkle with remaining parmesan cheese. Return to oven and cook for 10-15 minutes more, until cheese is melted and browned on top.

    *To make vegetarian: substitute sausage with meat alternative OR 1 large package (16oz) finely chopped mushrooms

    *To make vegan: see above instructions for meat, in place of the parmesan cheese, use nutritional yeast or vegan parmesan cheese

    * To make gluten free: choose a gluten free breadcrumb