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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!

Course dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 599 kcal

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

  1. 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.

  2. 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.

  3. 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.  

  4. 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.