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Stuffed Acorn Squash with Sausage and Mushrooms These stuffed acorn squash with sausage and mushrooms will have you dreaming of fall. I also provide a quick tip on how to easily cut your squash!

These stuffed acorn squash with sausage and mushrooms will have you dreaming of fall. Low carb and gluten free! I also provide a quick tip on how to easily cut your squash!

These beautiful Stuffed Acorn Squash just scream Fall to me!  I am so ready for Fall, how about you?  It is still so hot here and we will not get a taste of cooler weather for at least another month.  But a girl can dream, right?

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One thing you will not catch me with is anything pumpkin.  I will not be holding a PSL or eating pumpkin muffins because I personally do not like it.  Please don’t hate me!  One thing I do love when the weather gets cooler is soup.  I really could eat soup anytime of year, if I’m being completely honest.  I also drink hot coffee all year long because I’m crazy!

Check out my recipe for Acorn Squash Soup!

My kids started back to school this week so I have been enjoying the added free-time.  I have been going on a nice long walk every morning and it has been so nice!  I love my kids of course, but this girl needs some alone time!  Those walks will be even more pleasurable when the cooler weather hits.  Until then I will just dream of fall while I eat the stuffed acorn squash.

acorn squash on a sheet pan and mushrooms cooking in a skillet“As an Amazon Associate I earn from qualifying purchases.”

So these stuffed acorn squash were so easy to make with only a handful of ingredients.  I first roasted the squash for a bit in the oven to get them nice and tender, then I stuffed them with sautéed sausage, mushrooms, a bit of thyme, and a sprinkle of parmesan.  I popped them back in the oven for a little longer just to melt the cheese.  They were divine!

a forkful of stuffed acorn squash

Home cook tip:

I want to give you a quick tip on cutting these squash in half.  The last time I used acorn squash, I was trying to cut them into rings and I sliced my finger so I was a little apprehensive to cook with them again.  So before I cut them in half this time, I put them in the microwave for 4 minutes.  This softened them up just enough for them to cut in half very easily.

If you would like more stuffed veggies, checkout my recipe for Stuffed Peppers with Cauliflower Rice, or Easy Stuffed Mushrooms!

Or how about some stuffed meats?  I am the queen of all things stuffed!  Check out my Stuffed Burgers, Stuffed Pork Chops, and my Keto Meatloaf Stuffed with Cheese!

These stuffed acorn squash with sausage and mushrooms will have you dreaming of fall. Low carb and gluten free! I also provide a quick tip on how to easily cut your squash!

Stuffed Acorn Squash with Sausage and Mushrooms

These stuffed acorn squash with sausage and mushrooms will have you dreaming of fall.  I also provide a quick tip on how to easily cut your squash!
4.5 from 2 votes
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Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 621kcal

Ingredients

  • 2 Acorn squash
  • 4 tbsp avocado oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 LB ground sausage
  • 8 oz baby bella mushrooms quartered
  • 1 tsp dried thyme
  • 1/4 cup grated parmesan cheese

Instructions

  • Pierce the skin of each acorn squash and microwave them on high for 4 minutes.  Remove from the microwave and let cool.  Once cool, slice the squash in half, cutting between the groves in the squash.  Scrape out the seeds and discard.
  • Pre-heat the oven to 400F.  Brush each squash half with 1 tbsp of oil and then season with salt and pepper.  Place the squash flesh side down on a baking sheet and roast in the oven for 30 minutes.
  • While the squash are roasting, cook the sausage in a skillet until cooked through.  Add the quartered mushrooms and dried thyme.  Sauté until the mushrooms are softened, but not mushy.  
  • Remove the squash from the oven and carefully flip them flesh side up.  Spoon the sausage and mushroom mixture on top of each squash half and the sprinkle with parmesan cheese.  Place the squash back in the oven for 10 minutes or until the cheese has melted.  

Notes

Nutrition for 1/4th of the filling: 621 calories / 53g fat / 3g carbs / 1g fiber / 31g protein
 
The nutrition varies for acorn squash because of the size differences.  For 1 cup of acorn squash cubes, the nutrition is: 56 calories / 14g carbs / 2g fiber

Nutrition

Calories: 621kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

⭐ Did you make this Stuffed Acorn Squash Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

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    • Jen j
    • January 2, 2019
    Reply

    Made this for dinner tonight after staring at 2 csa acorn squashes for MONTHS! Turned out pretty good! I would make this again. The sweetness of the squash nicely offsets the saltiness of the sausage and parmesan.

      • jenniferbanz
      • January 7, 2019
      Reply

      So glad you liked it!

    • Irene
    • November 11, 2018
    Reply

    Looked at many of ur recipes luv the stuffed acorn squash recipe. Unable to locate nutritional values. Would like total carbs. Is there a site or place to locate that?

      • jenniferbanz
      • November 12, 2018
      Reply

      I will get the nutrition info added to that recipe

        • Lynne
        • February 7, 2019

        We’re you able to add the nutritional information yet? We made this last night, and it was wonderful!

    • Juli Southard
    • August 15, 2018
    Reply

    I am eating the keto way, and my daughter is dairy and gluten intolerant. I made these for her birthday dinner, minus the cheese ( on hers only ). Very easy, smell delicious, taste amazing.

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