Stuffed Acorn Squash
For nights when you want your dinner to give you a hug, this recipe is deliciously cozy, low carb, and packed with protein and vegetables.
- Preheat oven to 400F
- Trim off just a bit of the tip and a bit on the stem side, so that it can stand on each side without falling over. Be careful not to take too much. Then cut the squash horizontally creating two halves for stuffing. Remove seeds and stringy bits. Repeat with the second squash
- Brush the inside of the squash with olive oil and place on a baking sheet cut side down. Bake for 30-40 minutes depending on the size.
- Meanwhile, chop sausage in bite size pieces and saute in dutch oven or any pan with just a touch of olive oil, remove from dutch oven and set aside.
- Fine chop celery, fennel, onion, carrot and apple. Saute the veggies (not the apple) in the same pan until transluscent - about 10 minutes
- Stir in cooked sausage, apple and pecans
- Once acorn squash is cooked, remove from oven and let cool until it can be handled. Some squash have more flesh than others in which case you might have to scoop out a little to fit your stuffing. Be careful not to make too thin. Bring oven to 350F.
- Stuff your squash and bake for 15 minutes and serve hot.
If you’re looking for a way to eat healthy without disrupting the wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
Tried this recipe?Let us know how it was!