Stuffed Acorn Squash
Don’t let this recipe scare you! Undoubtedly, winter squashes can be daunting, but this stuffed acorn squash is easy enough for a weeknight meal or fancy enough to invite people over!
As long as you have a sharp knife, the acorn squash is not nearly as difficult to cut as some of its relatives, like spaghetti squash or butternut squash. Though many recipes and You Tube videos say to lay the acorn squash on its side and cut between the ridges, it can still easily roll sideways in trying to do it that way. I like to put my acorn squash upside down (with it’s stem on the cutting board) and gently make a small cut in the narrow, pointy end with the tip of my knife. This allows a place for me to firmly insert the blade of the knife in order to make a smooth cut straight down the squash. Go check out this video for an extra tutorial in cutting your acorn squash.
Now back to this amazing recipe…this stuffed acorn squash is hands down, one of the most comforting winter meals I’ve eaten in a long time. The flavors of all the seasonings, sausage & capers combine beautifully with the sweet, caramelized flavor of the acorn squash.
It’s a hearty meal that’s just as good leftover as it is the day you make it & has loads of nutrients for sustainable metabolic power! I used venison sausage because my hunter man had it in the freezer but you can use any kind of sausage you want. I would recommend trying a lighter, leaner sausage with mild or no added seasonings since there is so much seasoning that goes into this recipe.
Get cozy in your fluffy house slippers and go enjoy this Stuffed Acorn Squash. Send me an email & let me know what you think!
Stuffed Acorn Squash
ingredients
2 whole acorn squash
1 pound ground sausage
2 large shallots, sliced thin
1 cup tomatoes, chopped
1/4 cup capers, drained
1/4 cup coconut aminos
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons chopped rosemary
2 tablespoons thyme leaves
2 tablespoons light coconut milk
1 tablespoon coconut flour
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
quality spray oil
freshly ground salt & pepper
directions
preheat the oven to 375.
cut the acorn squash in half with a sharp knife & then scoop out seeds. spray a lined baking sheet with spray oil. place the cut sides of the squash down on the baking sheet & roast for 35 minutes.
while the squash is cooking, make the filling:
heat the olive oil in a large skillet over medium heat.
sauté the shallots, stirring frequently until golden. add in the minced garlic & cook 1 more minute.
add in the ground sausage and continue cooking until browned, making sure to break it up into small pieces.
while the sausage is browning, whisk together the coconut aminos, coconut milk, fresh herbs, cumin, smoked paprika, curry power and 1/2 teaspoon of salt together in a small measuring cup.
add the chopped tomatoes and capers to the skillet with the meat & give it a quick stir. sprinkle the coconut flour over the meat mixture and stir well, then immediately pour the liquid & seasoning mixture over the meat, give it a quick stir & turn off the heat.
when the squash is done in the oven, take it out & carefully flip it over with tongs & sprinkle with freshly ground salt & pepper. evenly divide the meat mixture in the wells of the baked squash.
return the squash to the oven for 3 more minutes, then serve immediately.