Sausage-Stuffed Acorn Squash

This recipe is one of our fall/winter favorites! We discovered it here, adapted only slightly and feel great after eating it--grain free, gluten free and dairy free! 

Makes 2 servings per squash and we normally have meat mixture leftover for the next day.
Total time: approximately 1 hour


  • 1 medium to large acorn or spaghetti squash (more if you want leftovers)
  • 1 lb sausage of choice (We use chicken-apple chorizo)
  • 1 bell pepper, chopped
  • 1 cup chopped mushrooms
  • 1 onion, chopped
  • Spices of choice (We use garlic, salt, pepper and Cajun seasoning, approximately a teaspoon)
  • 4 tbsp coconut oil, melted


  1. Preheat oven to 400
  2. Cut squash and discard seeds
  3. Cook squash, open side down in baking dish with ½ cup water for 30-35 minutes until fork tender
  4. While it is cooking, slice sausage into ½ inch chunks and sauté in large skillet until browned
  5. Remove sausage and sit aside. Add chopped onion and 1 tbsp of oil to pan and cook until almost soft
  6. Add bell pepper and cook until almost soft
  7. Add mushrooms and cook until almost soft
  8. Turn heat off, add sausage, remainder of coconut oil and spices and mix well.
  9. When squash is soft (using an oven mit, you can easily make a dent in the shell), remove from oven, drain water into sink and turn squash over carefully so open side is up (it will be hot!)
  10. Stuff squash with sausage mixture and put back into oven for around 10 minutes to brown
  11. Tastes great served with salad or roasted cabbage. Enjoy!

Did you try this recipe?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!