Over the Top Stuffed Acorn Squash

I enjoy meals that are contained in one dish. It just seems easier to me. It helps me to keep things simple. And the clean up goes faster too. This meal could be made ahead of time and then put in the oven when you need it. It's another bonus when the whole family is busy. 

Over the Top Stuffed Acorn Squash

  • 2 acorn squash, small
  • 3 tablespoon olive oil, divided
  • Salt and pepper, to taste
  • 1 cup cauliflower rice
  • 1 pound breakfast sausage
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 clove garlic, minced
  • 1 bunch kale, chopped
  • 2 apple, chopped


Preheat oven to 400°. Cut each squash in half. Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.

Meanwhile, make filling: in a large skillet over medium heat, cook sausage. Breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Add onion, celery, and apple. Cook until soft. Season with salt and pepper. Add garlic cook until fragrant, 1 minute more.

Add kale and cook, stirring frequently. Add cauliflower rice and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

You can add variety by adding in mushrooms, green peppers or both to this as well. I ended up with extra filling. My family didn’t seem to mind as it disappeared before dinner was over.

Enjoy Good Food,

Coach Nancy

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