Stuffed Acorn Squash Recipe

One of my favorite things about fall is the food. I absolutely love the seasonal foods and tastes that come with the cooler weather and I feel inspired to cook with things like apples, sweet potatoes, pumpkin and winter squash. You may notice all sorts of squash at your grocery store. Pick some up and add it in to your fall cooking repertoire. Incorporating winter squash into your diet not only provides fiber and valuable antioxidants like beta-carotene but keeps the menu interesting. Most winter squash tastes slightly sweet which can be more palatable for kids (and grown-ups, too!).

Acorn squash has dark green ridged skin that looks just like an oversized acorn. Inside, the flesh is pale yellow and slightly sweet. Acorn squash is ideal for stuffing and looks so festive on the table. Try my new recipe for stuffed acorn squash. Serve it as a main dish. With each bite, scoop out some of the stuffing with some squash. So delicious!

Stuffed Acorn Squash

This recipe is super-easy to make ahead of time. You can either do everything up to the point of baking it and then put it in the oven about an hour before you are ready to eat or you can bake it ahead of time and then simply heat it up.


  • 2 acorn squash
  • 3/4 pound Tuscan herb chicken sausage, uncooked (or any other type of uncooked chicken or turkey sausage)
  • 1 piece whole wheat bread
  • 1/2 cups milk
  • 1/4 cup walnuts
  • 3 TBSP maple syrup


  • Preheat oven to 350.
  • Cut the acorn squash in half, lengthwise. Scrape out the seeds. Place the 4 squash halves in a baking pan.
  • In the bowl of a food processor, rip the bread into pieces and pour the milk on top to soak each piece. Let it sit for 1 or 2 minutes. Add the chicken sausage, removing the casing. Process for 15 seconds. Add the walnuts and maple and process for another 10 seconds or so.
  • Divide the sausage mixture evenly into 4 parts, and stuff the hollowed out part of each squash half with the sausage mixture. Add water to the pan, about an inch. Cover pan tightly with foil and bake at 350 for 45 minutes or until squash is tender when poked with a fork.
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