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Apple & Sausage Stuffed Acorn Squash

Take advantage of the abundance of acorn squash available this time of year with affordable, nutritious Apple & Sausage Stuffed Acorn Squash. Loaded with flavor, simple to make, fantastic for making ahead, definitely freezable, and a meal that transports and reheats beautifully - and it’s just the right food for sharing with an elderly neighbor or housebound family member too!

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Savory Roasted Acorn Squash Stuffed with Sweet Apple and
Spicy Italian Sausage Filling

Put this recipe into your regular rotation of Autumn cozy meals. With all the qualities I love in a recipe, this meal is a great way to take advantage of the abundance of acorn squash available this time of year. Piled high with a filling made with onion, celery, Italian ground sausage, apple, and chopped sage, then spiced with Rancher Steak Rub. You’ll love all the options for serving it too!

one serving (one half) stuffed acorn squash on a plate

ABOUT THIS RECIPE (per serving)

Gluten FreeHealthy Choices
Servings:  4
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Course : Dinner, Entrée, Side Dish
Cuisine : American, International
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 331
Fat 20.8
Carbohydrates 31.8
Protein 8.1

IMPORTANT UPDATE: November 1, 2022

Please note that some ingredient links in this post may have been removed or changed from our original recipe published to reflect new affiliate partnerships.

A meal in itself or a guest-worthy side dish - you decide...

Like so many recipes I love, this is one of those dishes you can make for serving fancy or everyday dining, depending on when and for what meal you’re making. You can plate them up individually for a simple weeknight dinner or arrange them artfully on a platter surrounded with herbs and other roasted vegetables for a fancy guest-worthy autumn harvest holiday display.

But however you serve them, you should also feel good about these low-carb, packed with protein squash boats. They offer a way to eat healthy without distracting from the cozy, festive autumn vibes that make this time of year and holidays around your table memorable.

Add this #healthy #nutritious #Apple & #ItalianSausage #StuffedAcornSquash to your #AutumnFood rotation! #GlutenFree #AcornSquash #WinterSquash #HolidaySideDish #Recipe

Options for making dinnertime extra easy…

  • Roast the squash ahead, then store it, in an airtight storage container, in the refrigerator for up to three days.
  • Make the stuffing ahead of time too! Follow the directions in steps two and three on the recipe card. After the sausage and onion mixture has finished cooking, the sage and seasoning added, and the apple softened; cool the mixture to room temperature. Then store it in an airtight container in the refrigerator for up to three days.
  • To assemble, heat, and eat, stuff the cooked squash half with the filling mixture, place in a baking dish with a small amount of water in the bottom. Tent with foil, then warm in the oven at 350°F for about 15 minutes, or until hot. Continue with steps four and five on the recipe card before serving.
  • To freeze, let the stuffed squash cool to room temperature after broiling in step five. Place one half of the stuffed squash into a quart-size freezer bag and place in the fridge until well chilled. When chilled, remove as much air from the bag as possible. Transfer to the freezer for up to three months.

To reheat from frozen, you have three ways to do it:

    • Remove the frozen squash half and let thaw overnight in the refrigerator. Tent with foil, then pop it into the oven at 350°F for about 15 minutes or until hot.
    • If you prefer, reheat thawed squash halves in the microwave for 5 to 7 minutes on high.
    • From frozen, place the squash half in a covered baking dish — Bake at 350°F for 45 to 50 minutes. Then add a sprinkle of a little more cheese on top in the last 10 minutes of baking.

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Recipe Variations:

Apple, Cranberry & Sausage Stuffed Acorn Squash – when adding the apples in step three on the recipe card, stir in 1/4 cup dried cranberries into the filling.

For Paleo Apple & Sausage Stuffed Acorn Squash – omit the cheese and ensure that you use a paleo-friendly sausage for the filling.

Add in a whole grain – Stir 1 cup of cooked wild rice or quinoa (quinoa is technically a seed but classified as whole grain) into the filling before stuffing the squash. Either is an excellent plant protein and fiber source.

Give it a nutty crunch – stir in a handful or two of toasted chopped pecans or walnut pieces to add a wholesome nutty flavor, crunch, and more texture to the filling mixture.

Shroom it up! Make this stuffed squash dinner even more hearty by adding mushrooms to the filling. Stir 1 cup of sliced button mushrooms in step two on the recipe card, along with the onion and celery. Then sauté with the sausage until thoroughly cooked.

Apple & Sausage Stuffed Spaghetti Squash Bowls – wrap all this goodness around your fork!

Roast the spaghetti squash as you would for the acorn squash. Let the halves cool to room temperature, then turn the squash into spaghetti squash noodles by raking a fork through the pulp inside the shell. Spread the squash noodles around to create a well in the middle before stuffing them with the apple and sausage mixture. Continue with steps four and five on the recipe card before serving.

Make it Vegetarian – Swap out the sausage with a 15-ounce can of butter beans or cannellini beans (medium-size white kidney beans). Next, add the onion and celery to step two of the recipe card to make this version. Then continue with step three, cooking the apple until softened before adding the beans, and continue to heat for 2-3 minutes longer before stuffing the acorn squash.

PIN IT! Click the red icon in the upper left corner of this picture to save it on Pinterest!

Before we go…

Another favorite way we’ve eaten this is to scoop out the squash and the filling and serve it over cooked rice with sauteéd greens like kale or spinach, then top it off with a little extra cheese.

Approaching the end of this post, I think the best part about these Apple and Sausage Stuffed Acorn Squash is that they are hearty enough to be a whole meal. And that’s a feel-good Autumn Fare Dinner we can all bite into!

Kymberley

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Learn how to adjust the serving size, CLICK HERE

one serving (one half) stuffed acorn squash on a plate

Apple & Sausage Stuffed Acorn Squash

Take advantage of the abundance of acorn squash available this time of year with affordable, nutritious Apple & Sausage Stuffed Acorn Squash. Loaded with flavor, simple to make, fantastic for making ahead, definitely freezable, and a meal that transports and reheats beautifully - and it's just the right food for sharing with an elderly neighbor or housebound family member too!
Kymberley @GfreeDeliciously
5 from 2 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Entrée, Side Dish
Cuisine American, International
Servings 4
Calories 331 kcal

EQUIPMENT

  • Baking Dish
  • Utensils (Cooks Knife, Pastry brush, Measuring Cups & Spoons, Rubber Spatula or Wooden Spoon)

INGREDIENTS
 
 

  • 2 Acorn Squash
  • 3 tablespoons Oil divided, Wildtree natural Grapeseed Oil recommended
  • 1 ½ teaspoons Rancher Steak Rub* divided
  • ½ Yellow Onion diced
  • 1 Celery Stalk diced
  • 1 pound ground Italian Sausage
  • 1 Apple diced, [1]
  • 1 tablespoon fresh Sage chopped
  • ¼ cup Parmesan Cheese shredded
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INSTRUCTIONS
 

  • Preheat oven to 400°F. Halve the squash and remove the seeds. Place squash halves in a baking dish, cut side up, brush the squash’s insides with 2 tablespoons oil, and season with one teaspoon Rancher Steak Rub*. Roast for about 40 minutes or until tender when pierced with a fork.
    four acorn havles ready to roast in the oven
  • Meanwhile, heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion, celery, and ground sausage. Sauté until the sausage is thoroughly cooked and no longer pink.
    sausage, onion and celery frying in a skillet
  • Stir in apple, sage, and remaining 1/2 teaspoon Rancher Steak Rub. Cook until the apple is softened, about 3 minutes.
    apple, sage and remaining seasoning are added to the sausage mixture
  • Remove the squash from the oven. Preheat broiler. Stuff squash with sausage filling and top with parmesan cheese.
    now fill the four acorn squash halves
  • Return stuffed squash to the oven and broil for 2-4 minutes or until nicely browned.
    one serving (one half) stuffed acorn squash on a plate

KITCHEN NOTES

Footnotes:
*Rancher Steak Rub is available from .
[1] Not all apples are created equal. They come in many flavors and textures, and they react to heat in different ways. That's why the apples you choose to cook and bake with can make or break your dish. For this dish, you want an apple that remains firm when cooked that won't become mushy. Among my favorites for cooking and baking are Braeburn, Granny Smith, and Honeycrisp apples.

Nutrition

Calories: 331kcalCarbohydrates: 31.8gProtein: 8.1gFat: 20.8gSaturated Fat: 5.1gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 6.2gTrans Fat: 0gCholesterol: 25.1mgSodium: 746.9mgPotassium: 949.2mgFiber: 5.1gSugar: 5.8gVitamin A: 56.7IUVitamin C: 28.5mgVitamin D: 0.1µgCalcium: 161.3mgIron: 2.2mg
Keyword Acorn Squash, apple, Budget Friendly, Freezer Friendly, Make Ahead, Oven Roasted, Roasted, sausage, Thanksgiving
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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