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Baked acorn squash shown stuffed with sausage and vegetables.
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Sausage Stuffed Acorn Squash

A delicious stuffed squash recipe, made with spicy sausage, apples, and cranberries. This recipe is Whole30 compliant, and bursting with healthy ingredients. Bake the acorn squash ahead of time to put this together more quickly!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 572kcal


  • 2 acorn squash cut in half and seeds removed
  • 3 tablespoons avocado oil divided
  • sea salt to taste
  • black pepper to taste
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup celery chopped
  • 1 green apple cored and chopped
  • 1 pound Italian sausage (I used spicy, but use mild if preferred)
  • 1/2 cup chicken broth
  • 1/2 cup cranberries fresh


  • Preheat the Sharp European Convection Oven to Bake at 400º F.
  • Cut the acorn squash in half, and remove the seeds with a spoon.
  • Add the squash to a lined baking pan, and coat them with 1 tablespoons avocado oil. Generously season them with salt and pepper. Bake the squash for 40 minutes, until soft and creamy.
  • In a skillet, add the avocado oil, onion, celery, garlic and green apple. Saute the mixture over medium heat for about 12 minutes, until the veggies have softened.
  • Add the sausage, and continue to cook the mixture, breaking up the sausage and allowing it to brown. Once the sausage has browned, add the cranberries and chicken stock.
  • Fill each squash half with the sausage mixture. Return the stuffed acorn squash to the oven for an additional 15 minutes, until the stuffing has lightly browned.



Stuff these with Cornbread Sausage Stuffing: If you want a more filling meal and don’t need these to be Whole30 compliant, make my gluten free cornbread, and then use this recipe for Sausage Stuffing Balls. Instead of baking them into balls, stuff each squash with the cornbread stuffing.
Use Ground Turkey or Chicken: If you don’t have sausage, use ground turkey, chicken, or even pork in these. Add some extra seasonings, like thyme, oregano, and crushed chili flakes. You will have to adjust the amount of salt, since sausage already has salt.


Calories: 572kcal | Carbohydrates: 34g | Protein: 20g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 857mg | Potassium: 1224mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1023IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 3mg