Sausage Stuffed Acorn Squash is going to be your new favorite low carb dinner. This great recipe is easy to make, healthy, filling and delicious!
I love cooking with squash in the fall months. They are so good for you, and they lend such amazing nutty sweet flavors to dishes. Acorn Squash is really easy to cook with and is like a chameleon, it easily takes on the flavors of whatever you cook it with.
In this Stuffed Acorn Squash recipe, we are using a really simple filling in our squash for a deep and satisfying dinner that you can feel really good about eating. This dinner recipe is good for you, but doesn’t skimp on the flavor.
The sausage stuffed acorn squash is a hit. Awesome!!! Very flavorful too. I give it an A+.
How to Make Stuffed Acorn Squash
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Prepare the acorn squash. Cut them in half (carefully!) and scoop out the seeds and pulp. I like to use a tough ice cream scooper for this. Drizzle the cut side with oil and sprinkle with kosher salt. Then put them cut side down and bake them for 30 minutes.
- Make the filling. While the squash are baking, sauté some Italian sausage in a skillet. After it is broken up and has begun to brown, add in onion, celery, seasonings, salt, and pepper.
- Fold in some spinach. We are using 2 cups of rough chopped spinach for some extra flavor, texture, and nutrients. The spinach will wilt quickly when added to the sausage filling.
- Mix in some Parmesan cheese. Add 1/4 cup of Parmesan cheese to the filling.
- Fill the squash. Remove the squash from the oven – they should be fork tender – and add a bit of filling to each one. Top with the remaining 1/4 cup of cheese and bake for 20 minutes.
How to Cut Acorn Squash
Acorn Squash can be really difficult to cut through and scoop out, but I have a few tips and tricks that will make it easier.
- Tip One is to pull off the stem (if you can) before you try to slice through it. It might be more picture perfect with it on, but it just causes trouble.
- Tip Two is to soften the squash before attempting to cut it. Put it in the microwave just for 1 minute, and it will be a little easier to cut in half.
- Tip Three is, as mentioned above, to use an ice cream scoop to scoop out all the pulp inside. It can be difficult to get out, but a nice metal scoop will help.
Low Carb Stuffed Acorn Squash
As I mentioned above, this recipe is naturally low carb. It comes in at just 29 grams for a half squash. A lot of stuffed acorn squash recipes call for breadcrumbs as part of the stuffing, but it’s really not necessary.
Additionally, acorn squash themselves are extremely filling, and a good source of fiber while also being really low in calories. I love making acorn squash in the Instant Pot and topping it with shredded chicken and spaghetti sauce for a light lunch.
This meal ends up being only 385 calorie a serving with 4 grams of fiber, leaving you feeling really full and satisfied.
This is a great recipe to make ahead of time and save in the refrigerator or freeze. Either way, you should make the recipe through step 5.
- To refrigerate, cover the uncooked squash and place in the refrigerator for up to 24 hours. Bake at 400 degrees for 15 to 20 minutes, remove from the oven top with remaining cheese and bake for 5 more minutes.
- To freeze, place on a parchment lined baking sheet and flash freeze for 2 hours. Then transfer to an airtight container. Freeze for up to three months. When ready to bake, bake at 400 degrees from frozen for 30 to 40 minutes, top with cheese and bake for 5 more minutes.
What to Serve with Stuffed Acorn Squash
If you want to round out this meal, I would suggest adding in more vegetables. Here are a few ideas:
If you make this delicious stuffed acorn squash recipe or any of my other recipes, leave me a comment and let me know what you think.
Sausage Stuffed Acorn Squash
- 3 medium acorn squash cut in half with seeds removed (read my tips on cutting acorn squash here)
- 1 tablespoon olive oil divided
- 1/4 teaspoon kosher salt
- 1 pound Italian sausage casings removed
- 2 garlic cloves minced
- 1 small yellow onion diced
- 2 celery stalks diced
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups spinach roughly chopped
- 1/2 cup Parmesan freshly grated and divided
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Place the prepared squash on a baking sheet. Drizzle with 1/2 tablespoon oil and sprinkle with salt then turn over and place cut sde down on the baking sheet. Bake for 30 minutes.
- While the squash is baking, in a large skillet heat 1/2 tablespoon olive oil. Add the Italian sausage and break up. Once it begins to bronw add the onion, celery, dried herbs, salt, and pepper. Cook until the vegetables are tender, about 5 to 7 minutes.
- Add the spinach and cook until it is wilted. Drain any excess grease from the pan. And mix in 1/4 cup of Parmesan cheese
- Add the sausage mixture to the squash.
- Top with the remaining Parmesan cheese.
- Bake for 15 to 20 minutes or until the sausage just begins to brown and the cheese is melted.