Easy Stuffed Acorn Squash

I was strolling through the aisles of Whole Foods (this is one of my favorite hobbies) and I noticed a squash I had never seen before, Acorn Squash. If you’re familiar with lots of veggies, you might know this one, but I was surprised by it – squash of all kinds is a new addition to my diet, which started when Spaghetti Squash became all the rage. After that, I explored Butternut Squash, and I haven’t had any bad experiences, so I decided I would go a little further outside of my comfort zone and try this Acorn Squash too.

The problem, however, was that I brought it home and had no clue what to do with it. So, I did what every normal human does, took to Pinterest for ideas.

Lots of the ideas floating around just felt like fall, so I decided to mix a few things I saw together, and created a dreamy little squash boat. The best part is that I used hardly any seasoning, and this meal had SO much flavor.

My hubby said this is his favorite squash out of the squash family so far. It definitely has a much different taste and texture than the others – sort of a sweeter taste.

To serve 2 people, you’ll need:

  • 1 Acorn Squash
  • 2 Chicken Sausage links (I love the Al Fresco brand)
  • 1 stalk of celery
  • 1/2 of a small apple
  • 1/4 cup fresh cranberries
  • 2 tablespoons shredded mozzarella or parmesan cheese
  • 2 tsp coconut oil
  • salt and pepper to taste

Poke several holes in the squash and microwave for 2-3 minutes, just long enough to soften it enough to cut in half. Preheat your oven to 350 degrees. Once you’ve cut squash down the center, use a spoon to scoop out all the pulp and seeds in the center, hollowing them out to make a little bowl. Put 1 tsp coconut oil in each half and put them flesh up in a baking dish. Sprinkle salt and pepper to taste on top and bake for 35 minutes.

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While squash is baking, cut sausage links in to small pieces and cook in a skillet over medium heat until cooked through. Dice celery stalk and apple into small pieces. Once chicken is cooked through, lower the heat to medium-low, add the apples, celery, and cranberries, and allow to simmer for a few minutes, mixing throughout to spread the flavors around.

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Spoon the mixture into each half of the squash, sprinkle 1 tablespoon of cheese on each half and return to oven to bake for 10 minutes. Squash should be tender and cheese should be completely melted when the meal is done.

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This is one of those meals that just tastes like fall. All I need is a little eggnog to ring in the festivities that are almost upon us.



  • Reply Healthy Butternut Squash Mac & Cheese | November 3, 2015 at 6:50 pm […] typing that out. But really, I saw an acorn squash for the first time last week and came up with a fun recipe for it, so I figured, why not see what I can make with all the other squashes of the world?! […]
  • Reply Food For Thought – …it's a wifestyle July 25, 2016 at 1:06 pm […] with pb2 and frozen strawberries (1 R, 1/2 P, 1 tsp) Snack: Toast with PB (1 Y, 1 tsp) Dinner: Acorn Squash with chicken sausage (3 G, 1 R, 1/2 Y, 1/2 B, 1 tsp) Snack: Apple, greek yogurt, almond butter (1 P, 1 R, 1 tsp) Totals: […]
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