Stuffed Acorn Squash

This is one of my most sought after and requested dishes… time and time again. People love it. It has such a robust spectrum of texture and the flavors are delightful and so savory. 

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I will note… I have made this recipe with Beyond Meat Beef Crumbles and and Lightlife Gimmie Lean Veggie Sausage. And I think you could also substitute mushrooms and walnuts as well in lieu of meat.

According to this article by Organic Facts, acorn squash has so many health benefits including boosting the immune system, improving vision, skin and bone protection, reducing blood pressure, regulating blood sugar, and improving digestion and circulation. Do keep in mind though that they are high in carbohydrates. 

Stuffed Acorn Squash


6 acorn squash

coconut oil

1 lb. pork sausage

2 lb. ground beef

1 large onion

4 stalks of celery

3 small apples

4 cloves of fresh garlic

****(NOTE: I used fresh herbs however, all seasonings 3 tsp each if dried…. Except for the caraway seeds)

3 TBSP fresh sage 

3 TBSP fresh rosemary

1 1/2 tsp. dried caraway seeds

1 TBSP fresh oregano

3 TBSP fresh thyme

3/4 cup dried cranberries

3/4 cup walnuts or pecans


Pre roast the squash… 450 brush with butter or coconut oil and sea salt, face down 25-30 min. 

While roasting chop onion, celery, apple, garlic and prepare herbs, get cranberries and walnuts/pecans ready. 

Brown sausage and beef with onions and celery. Add apples, herbs and seasonings and cook for another 1-2 minutes. Add cranberries and nuts and cook another minute or two. Fill squash and place a pat of butter atop each one… bake for 5 minutes then broil for 5 more minutes.