Cranberry, Apple, And Sausage Stuffed Acorn Squash

This festive yet nutritious recipe would be a stunning addition to any holiday buffet as a show-stopping side or even the main course! Ideal for breakfast, lunch, or dinner, this healthy holiday dish can be enjoyed all year round!

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Servings: 4

Prep Time: 00:05

Cook Time: 00:35

Main Ingredients

1 pound ground sausage (pork or chicken work great)

2 acorn squash cut into halves

1 cup diced firm, tart apple like granny smith

1 cup fresh cranberries

1 cup diced red onion

1 teaspoon maple (omit for whole 30)

1/4 - 1/2 teaspoon salt (depending on how salty the sausage is)

1/2 teaspoon pumpkin pie spice

1/4 teaspoon fennel seed

1/4 teaspoon black pepper


1Preheat oven to 375. Arrange squash cut side down on baking sheet and roast for 25 minutes or starting to soften.

2Meanwhile, prepare the filling.

3Brown sausage in a skillet. Set sausage aside though reserve roughly 1 teaspoon of the cooking fat for the onions. Sauté onions until soft, about 5-10 minutes. Add in apples and cranberries, stirring until apples become tender, another 5-10 minutes.

4Pour in cooked sausage, maple, salt, and remaining spices.

5When squash is beginning to soften, scoop filling into the opening of each and bake another 10 minutes until squash is fork tender.

6Serve immediately.

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