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sausage stuffed acorn squash with apples and cranberries on a plate
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5 from 6 votes

Sausage Stuffed Acorn Squash

Savory Sausage Stuffed Acorn Squash with apples, dried cranberries and Parmesan cheese is an easy, low carb dinner that's perfect for fall!
Course Main
Cuisine American
Keyword sausage stuffed acorn squash, stuffed acorn squash with sausage, appes and cranberries
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 341kcal
Author Dee
Cost $10

Ingredients

  • 3 acorn squash cut in half
  • 1 tablespoon melted butter
  • 1 tablespoon olive oil
  • ½ cup diced onion 1 small or 1/2 large
  • 1 pound ground sausage Italian or breakfast
  • 2 medium apples cored and diced - Granny Smith work well
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • ½ cup dried cranberries
  • ½ cup grated Parmesan cheese plus more for topping

Instructions

  • Rinse squash, cut in half, and scoop out seeds. Cut a small piece off the bottom, if necessary, so that squash doesn't wobble
  • Place on microwave-safe plate, and cook for 5 to 10 minutes, or until able to pierce with fork. When done, place cut side up on baking sheet, and preheat oven to 400 degrees
  • Meanwhile, sauté onions in olive oil in a large skillet until translucent. Add diced apples, season with sea salt, garlic powder, pepper and cinnamon, and cook until no longer pink and apples are soft
  • Stir in dried cranberries and Parmesan cheese, and cook until cheese is melted
  • Remove from heat. Brush squash with melted butter, and season with a pinch of salt and pepper, if desired. Fill cavities with stuffing
  • Bake for 20 minutes or until squash is fork tender and stuffing tops are golden brown. If stuffing starts to get too brown, cover loosely with foil until squash is done. Top with more shredded Parmesan, if desired before serving

Notes

You can also bake the squash, cut sides down until slightly soft if you don't want to use the microwave.
At 375 degrees, cook for 30 minutes or until fork tender

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 765mg | Potassium: 762mg | Fiber: 4g | Sugar: 10g | Vitamin A: 758IU | Vitamin C: 20mg | Calcium: 130mg | Iron: 2mg