October and the first part of November have been really busy. Moving, my sister visiting, a food conference in DC, a trip to New York for the NYC Marathon with the Leukemia Lymphoma Society. Whenever I do this much traveling, I usually eat worse than I do at home since I don’t cook for myself and end up splurging on city must-haves like Shake Shack.
So I came home and was just craving some veggies and protein. I had two acorn squash sitting in my fruit bowl from my good old weekly Imperfect Produce shipment, so I roasted them in the oven and started throwing in some things I had in my fridge: Italian breakfast sausages, onion, apple, herbs, scooped out the roasted squash, mixed it all together and stuffed it back into the acorn shells. So I guess with that they’re sort of like twice baked potatoes.
They’re freakin’ delicious and if you’re looking for a low carb dinner, this is is people! So give it a try, let me know how you liked it by rating and commenting below, and tag your Stuffed Acorn Squash on social media using #EatonGood.
Sausage & Apple Stuffed Acorn Squash
NUTRITION FACTS: (for half a squash) Calories: 575 Total Fat: 40 g Saturated Fat: 9.5 g Polyunsaturated Fat: 3.3 g Monounsaturated Fat: 15 g Cholesterol: 38 mg Sodium: 833 mg Potassium: 1,288 mg Total Carbohydrate: 44 g Dietary Fiber: 7.4 g Sugars: 10.3 g Protein: 16 g
- 1 acorn squash, cut in half lengthwise with seeds scooped out
- ½ lb pork sausage meat
- ½ large onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 cloves garlic, minced
- ½ apple, cored and cubed
- 1 cup kale, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Sea salt and pepper to taste
- Step 1 Preheat oven to 400 degrees and place acorn squash cut side down on tin foil lined baking sheet. Roast for 30-40 minutes or until the squash feels tender when you poke it and the flesh of squash is starting to brown.
- Step 2 Meanwhile, heat 2 tablespoons of olive oil over medium-low heat in a large pan. Add the sliced onion. Season with salt and allow to saute, stirring every so often until the onions are soft and begin to turn brown, about 20 minutes.
- Step 3 While onions are cooking, add 1 tablespoon of olive oil to another pan over medium heat before adding in minced garlic. Cook for a couple of minutes until garlic is fragrant before adding the sausage. Break up the sausage as it cooks and when browned, add in the apple and fresh herbs.
- Step 4 Cook until apples begin to soften before adding in the kale.
- Step 5 Meanwhile, the acorn squash and onions should be done. Scoop the flesh out of the acorn squash and add it to the pan with the onions.
- Step 6 Once the apples are soften and the sausage is cooked through, add it to the pan with the squash and onions. Stir everything to combine.
- Step 7 Turn the oven to the broiler setting. Fill the acorn squash halves with filling and place back on the foil lined baking sheet. Place under the broiler for 3-5 minutes, watching closely so it doesn’t burn.
- Step 8 Pull it out of the oven and begin eating!
Recipe adapted from: Paleo Running Momma