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close up side picture of a stuffed acorn squash
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5 from 1 vote

Sausage Stuffed Acorn Squash

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!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: low carb dinner
Servings: 6 people
Calories: 385kcal
Author: Lisa Longley


  • 3 medium acorn squash cut in half with seeds removed
  • 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.


Serving: 1half squash with stuffing | Calories: 385kcal | Carbohydrates: 29g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 782mg | Potassium: 861mg | Fiber: 4g | Sugar: 2g