Yes! This deliciousness is Whole30 Friendly (as long as you remove the breadcrumbs and cheese)! It’s got the perfect fall flavors that you know you’re craving. Savory sausage with that hint of sage, sweetness of the apple mixed with the butteriness of the squash. With no guilt because these sweet and savory stuffed squashes are Whole 30 compliant and soooooo sooooo delicious! Here’s how you make them…
You can find this recipe and more on our Weekly Meal Plan #1
Sausage and Apple Stuffed Acorn Squash
We never really grew up eating acorn squash, so when I first tried it, I fell in love. Then I came across these flavors... and oh my goodness. AND this recipe can be adapted for Whole 30... even better!
Equipment
- Sheet Pan for baking, skillet for browning sausage
Ingredients
- 2 Acorn Squashes
- 1 Onion, chopped
- 1 Tbs Olive Oil
- 1 Tsp Kosher or Sea Salt
- 1 Tbs Fresh Rosemary
- 4 Cloves Garlic - finely chopped or grated
- 1 tsp Chopped Sage
- 1 lb Ground Sausage
- 1 Apple Chopped (about 1 cup)
- 1 cup Panko Breadcrumbs (leave out for Whole 30)
- 1/2 cup Parmesan cheese (leave out for Whole 30)
Instructions
- Cut the acorn squash and scrape out the seeds from the center cavity.
- Drizzle with olive oil and sprinkle with salt.
- Roast the squash in the oven at 400F for 45 minutes or until fork tender.
- While the squash is roasting, heat the olive oil in a large pan and add the onion, salt, pepper, rosemary, until the onions begin to lightly brown and soften.
- Add the garlic and the sausage and cook until sausage is browned.
- Add the apple and cook until softened.
- Add the sage.
- Mix in the cheese and breadcrumbs (reserving just a bit to sprinkle on top of squashes) until evenly mixed through.
- Remove the squash from the oven and fill with stuffing.
- Add reserved Panko topping and return to oven for 15-20 minutes until topping is slightly browned.