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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!
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4.8 from 5 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, recipe for stuffed acorn squash
Servings: 4
Calories: 621kcal

Ingredients

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