I love Fall. It may have something to do with the beautiful color of the leaves, the cooling weather or the anticipation of Christmas.
It may also be because I love Squash and Fall is the perfect time for Squash recipes.
Either way, Fall is one of my favorite seasons. And if you are asking if there is a season I don’t like, then yes. I am not a fan of Summer. Every other season? I can get behind them and be excited for their arrival. However, that is a topic for another time.
Right now, I want to talk about my amazing Sausage and Apple Stuffed Acorn Squash recipe. It is so easy to make and it is loved by everyone in my family!
When I say that I love this recipe, I mean that seriously. I was going through the produce aisle and saw acorn squash and immediately bought some. It didn’t matter that I already had my dinner recipe plans for that week, I was going to change it and make this recipe.
That’s how good this recipe is. Changing-plans-last-minute good.
I will say, this recipe takes a long time simply because you have to cook the acorn squash first. Otherwise, the recipe is easy to make.
This Sausage and Apple Stuffed Acorn Squash can also be made Keto friendly simply by taking away the bread crumbs. It is healthy and easy, win-win.
Sausage and Apple Stuffed Acorn Squash | Keto Option
*This post may contain affiliate links. This means that if you choose to purchase from one of my links I may receive a commission at no extra cost to you. Please note- I only recommend products that I use and love myself!
Sausage and Apple Stuffed Acorn Squash | Easy Dinner Recipe
Ingredients
- 3 Large Acorn Squash, halfed
- 1 Tablesppon Olive Oil
- Salt and Pepper
- 1 Pound Sweet Italian Sausage
- 1 Small Onion, finely chopped
- 2 Large Apples, diced
- 1 Tablespoon Rosemary Herb Mix
- 1 Cup Italian Bread Crumbs (Optional) Do not use if you are making the Keto recipe
- 1 Cup Parmesan Cheese, divided
- 2 Tablespoons Butter, melted
- 1 Large Celery Stalk, chopped
Instructions
-
Preheat the oven to 400F.
-
Using a sharp knife cut each acorn squash in half and remove the seeds.
-
Brush olive oil inside and on top of the acorn squash, then sprinkle pepper and salt to taste.
-
Bake the squash for 40- 60 minutes or until they are tender and you can pierce them with a fork. You want to cook the squash with the open side up.
-
While the squash is baking begin sautéing the sausage for until cooked through breaking the meat into small pieces. Once the meat is done, put aside.
-
In a separate pan add a small amount of olive oil and start sautéing the onions and celery. Saute for about 2-3 minutes or until they start to brown.
-
Add the apples and saute for another 2 minutes until the apples have softened.
-
Add the rosemary herb seasoning and mix together.
-
Add 3/4 cup of parmesan cheese to the mixture and stir until the cheese begins to melt. Once completed, add the sausage back into the mixture. Stir completely.
-
Once the squash has finished baking spoon in the meat mixture to the squash.
-
For NON-KETO: Top the squash with dry Italian bread crumbs and lightly drizzle melted butter over the crumbs. If you want the Keto version, ignore this step.
-
Top with the remaining parmesan cheese and baking for an additional 15-20 minutes.
-
Top with parmesan cheese and enjoy!
Other Products That I Used and Loved With This Recipe:
Mix’ N Chop: This tools is amazing and works wonders on separating meat when it is being cooked. I cooked sausage for the first time without it a week ago and I was very annoyed with how difficult it was to separate the meat. I am all about working smarter and not harder, and this is a tool that is perfect for that.
Santoku Knife: I’ll be honest. I’m not sure what a Santoku knife is besides sharp. This knife can cut into anything and is perfect for chopping vegetable. It is also perfect for cutting the tog uncooked acorn squash in this recipe. Trust me.
Rosemary Herb Seasoning: I used this delicious rosemary herb seasoning in my recipe. It is a seasoning that has always been perfect for a wide range of recipes. I have been using it for years and have never been disappointed.
Basting Brush: This is perfect for covering your acorn squash with olive oil before cooking. I have also used it on a wide range of recipes.
This Sausage and Apple Stuffed Acorn Squash recipe is delicious and gets me in the mood for Fall every time I make it! It is simply delicious and perfect for the Fall weather. Plus, I am pretty sure that you will love this recipe as much as I do.
Let me know what you think in the comments below and if you are looking for another amazing squash recipe that is Keto, check out my Spaghetti Squash Casserole recipe!
Happy Cooking!
It looks delicious and I can’t wait to try it. I am going to the market tomorrow. Will check back with you after our dinner.
This is definitely a keeper! We all love this recipe! Hope you enjoy it too!
Awesome meal! And very filling!!!!
Thank you! It is very filling and delicious too!