Grain-free Stuffed Acorn Squash

This is one of those recipes that just feels like Fall! Since squash keeps well, we stocked up when we found a great deal and we’ve been trying out some new recipes…this one was a definite keeper!!

Acorn squash is probably my favorite of all squash types, and it is so good for you! There’s Vitamin C, Vitamin A, Vitamin B-6, Magnesium, Iron, and even a bit of Calcium. It’s also nice and hearty, so when I’m trying to eat less grains, I don’t feel like my tummy is empty an hour later.

Here’s what you need to make this delicious Grain-free Stuffed Acorn Squash Recipe:

• 2 Acorn Squash, halved
• 1 lb Sweet Italian Sausage
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 stalks celery, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch Salt & Pepper
• Cheese (optional; we actually used dairy-free “cheese” as I’m lactose-intolerant)

STEP ONE: Roast acorn squash halves in oven for 45 minutes at 375°, or until golden brown and soft. (The reusable Effiliv non-stick silicone mats pictured are awesome for just about any baking project!)

STEP TWO: While squash is baking, cook onions, peppers, and celery in oiled sauté pan over medium-low heat until soft. Add sausage, garlic powder, onion powder, salt, and pepper and continue cooking until sausage is done.

STEP THREE: Remove squash from oven and scoop out the filling into a large mixing bowl. (Careful! We used gloves because the squash will be very hot.)

STEP FOUR: Add sausage and veggies to the mixing bowl and stir together until just mixed.

STEP FIVE: Scoop filling back into squash halves and top with desired amount of cheese. Bake 10-15 minutes until cheese begins to melt.

Here’s the printable version of this Grain-free Stuffed Acorn Squash recipe:

Have you ever thought about starting a blog of your own? Click here to find out more!
Follow the Soccer Mom Blog on Pinterest - Facebook- Twitter - Instagram