Sweet & Savory Fall Stuffed Acorn Squash [Whole30, Paleo]

I’m going to let you in on a little secret. I have no time to fool around with food. When it’s time to eat, I need food on the plate and I need to move on with my day. However, I want that food to be tasty.

Lately, “all-in-one” meals have been my go-to. Simply put, they’re a meal that has all the components: protein, fat, and a carbohydrate. They allow me the benefit of energy and nutrients while limiting the amount of dishes to wash and the time standing over the stove.

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Sage Sausage and Apple Stuffed Acorn Squash [Whole30, Paleo] | Wholesome-joy.com

Sweet & Savory Fall Stuffed Acorn Squash

Perfectly stuffed acorn squash truly is the perfect Fall meal. This dish is packed with savory flavors like sage and turmeric [read about all of turmeric’s benefits here], rounded with a hint of sweetness from apple, and kicked up a notch with a bite of sliced almonds. You are going to love them!

How to Make Fall Stuffed Acorn Squash

Step 1: Roast the Acorn Squash

Preheat oven to 400 F. Slice both of the clean squash long-ways in half. With a spoon, scoop out the seeds. Place the squash on a parchment lined baking sheet. Drizzle the olive oil evenly over the opened squash and rub the olive oil over the entire squash [inside and outer skin]. Place back onto the baking sheet with the inside facing up. Sprinkle the salt and pepper over the squash and turn them over, cut side facing down, to roast. Place the squash into the oven and cook for 25 minutes.

Step 2: Prepare the filling [while the squash roasts]

In a large skillet on medium-high heat, warm olive oil. Add onion and sauté for about 3 minutes. Add minced garlic, ground pork, and season with sage, turmeric, salt, and pepper. With a wooden spoon, break up the pork and continue to stir incorporating all of the flavors. Once the pork is fully cooked, add the spinach and diced apple. Stir to allow the spinach to wilt down [reducing in size]. Finally, add and stir in the remaining sliced almonds.

Step 3: Assemble the two and bake!

Once the acorn squash is finished, remove from oven and begin assembling! Spoon the sausage and apple mixture into the center of the squash until all are filled and there is no more remaining pork mixture. Bake for 15 minutes, remove, and enjoy!

If You Love All-In-One Complete Meal Recipes, be Sure to Check Out These Others:

Sage Sausage and Apple Stuffed Acorn Squash [Whole30, Paleo] | Wholesome-joy.com

Sweet & Savory Fall Stuffed Acorn Squash [Whole30 and Paleo]

An "all-in-one" meal featuring a simple and flavor packed acorn squash stuffed with affordable ingredients. Ready in less than an hour, this recipe comes with a protein, fat, and carb making it easier to enjoy dinner!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Comfort Food, Fall and Winter Meals, Gluten-Free, Whole-Food
Keyword: Acorn Squash, All-In-One Meal, Comfort Food, Fall Recipes, Sausage, Whole30
Servings: 4 people
Author: Kelly Favara
Cost: $13.50 [omitting olive oil, salt, and pepper]

Equipment

  • Baking sheet
  • parchment paper
  • large skillet

Ingredients

Roasted Acorn Squash

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Filling

  • 1 tablespoon olive oil
  • 1/2 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground pork
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon balck pepper
  • 1 large handful fresh spinach
  • 1 apple, skinned and diced
  • 2 tablespoons sliced almonds

Instructions

  • Preheat oven to 400 F.
  • Begin by roasting your squash: First, wash and dry the squash. Then on a cutting board, slice both squash long-ways in half. With a spoon, scoop out the seeds.
  • Place the squash on a parchment lined baking sheet. Drizzle the olive oil evenly over the opened squash. With your hands, rub the olive oil over the entire squash [inside and outer skin] and place back onto the baking sheet with the inside facing up.
  • Sprinkle the salt and pepper over the squash and turn them over, cut side facing down, to roast. Place the squash into the oven and cook for 25 minutes.
    *While the squash is roasting, continue with making the filling.*

Sage Sausage and Apple Filling

  • In a large skillet on medium-high heat, warm the olive oil. Add onion and sauté until translucent, about 3 minutes. Add the minced garlic to the skillet and stir. Add the ground pork and season with sage, turmeric, salt, and pepper. With a wooden spoon, break up ["ground"] the pork and continue to stir incorporating all of the flavors.
  • Once the pork is fully cooked, add the spinach and diced apple. Stir to allow the spinach to wilt down [reducing in size]. Finally, add and stir in the remaining sliced almonds.

Stuffed Acorn Squash

  • Once the acorn squash is finished, remove from oven and begin assembling! Spoon the sausage and apple mixture into the center of the squash until all are filled and there is no more remaining pork mixture. Bake for 15 minutes, remove, and enjoy!

Notes

This is an “all-in-one” meal meaning that there is a protein, fat, and carbohydrate. With a complete meal, there is no need to serve along side another dish. All-in-One Meals are meant to be convenient and easy for you and your family.
Other notes:
  • This recipe meal preps well
  • It is perfectly safe to eat the skin but.. It’s not my thing. 
  • Omit the sage if you’re not a fan, it will still be just as delicious!
  • Any apple type will work but I opted for the cheapest available since it’s being baked

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