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:
Grain-free Stuffed Acorn Squash
Ingredients
- 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
Instructions
- Roast acorn squash halves in oven for 45 minutes at 375°, or until golden brown and soft.
- 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.
- 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.)
- Add sausage and veggies to the mixing bowl and stir together.
- Scoop filling back into squash halves and top with desired amount of cheese. Bake 10-15 minutes until cheese begins to melt.
Nutrition
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