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Caramelized Onion Apple Sausage Stuffed Acorn Squash

Easy and healthy Sausage Stuffed Acorn Squash packed with an abundance of sweet and savory flavor!  Caramelized onions, apples, sweet Italian sausage, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection.  Paleo and Whole30 friendly!


This sausage stuffed acorn squash is my new best friend.
And by “best friend”, I mean with benefits.  Lots of benefits!  Do people still say friends with benefits or is that a 5 or 10 years ago thing?

I have no idea.  All I know of life and love is my glorious sausage stuffed acorn squash with caramelized onions, apples, spinach and herbs.


My Paleo crack, if you remember my Thursday thoughts.  (By the way, 3 pairs of those socks came in the mail, all in different colors, so really, heaven is a place on earth.)
I can’t even remember why I ever ate anything other than everything you see right here in this post.  Okay that’s a lie – I know damn well why I eat chocolate.  And bacon.  And plantains.
Aaaand skillet cookies.  Okay fine I could totally go on with that.  BUT THIS ACORN SQUASH.  You need to make this – don’t want to hear any excuses.


Like with all my recipes, I cheated a little.  And by “cheating” I just mean I put all my favorite, tried-and-true favorites together knowing it would come out perfectly – or at least just how I like it.
This stuffed acorn squash is reminiscent of my roasted butternut sausage and cranberry stuffing, except it’s better, YES!  Better.
I like to challenge myself to one-up an old recipe with something that rocks my world harder.   Because yeah, at the end of the day, literally, I am cooking for myself.
And those 4 other people I live with, I guess, but really, it’s all for me.


Did you guys notice I said “rock my world?”  I was starting to feel a little self conscious about it so maybe don’t mention in the comments.
Anyway, in case you’re wondering if this stuffed acorn squash is a pain in the butt to put together, the answer is no, not really.
I actually roasted my squash the night before, but, there’s really no need to do that since you can do all your stovetop cooking (onions and sausage mixture) while the squash roasts in the oven, then remove, stuff, broil, and eat!  It’s that simple.  The eating part is way worth all the rest.


Okay, I’m off to go make something else involving sausage right now for the whole gang, and it’s time for you guys to make this.  Or, at least glance through the recipe and hopefully feel good about what you see.
Just kidding about the glancing thing, we’re going to cook this right now!  You won’t be sorry – get your apron on (grease stains) and get the oven preheated!  Ready, set, go!

Caramelized Onion Sausage Stuffed Acorn Squash {Paleo & Whole30}




Caramelized Onion, Apple and Sausage Stuffed Acorn Squash {Paleo & Whole30}

Easy and healthy Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! Caramelized onions, sweet Italian sausage, apples, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection. Paleo and Whole30 friendly!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dinner or Side, Lunch, Paleo Breakfast
Servings: 5 servings


  • 2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
  • 1 lb pork sausage casings removed if necessary, sugar free*
  • 1 large onion or 2 small cut in half and sliced thin
  • 3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for saut√©ing the garlic)
  • 2 cloves garlic minced
  • 1 medium-large apple cored and diced
  • 2 cups fresh spinach roughly chopped
  • 1 Tbsp fresh rosemary chopped
  • 2 tsp fresh thyme chopped
  • sea salt and black pepper to taste


  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
  3. While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
  4. In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
  5. While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
  6. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
  7. Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
  8. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!

Recipe Notes

*Check labels or look out for your local store's store-made sausage, since they usually leave out sugar and preservatives. You can also check out the sugar free pork breakfast sausage from U.S. Wellness Meats, which is one of my favorites, or their sugar free Italian Sausage links!


Calories: 419kcal
Carbohydrates: 26g
Protein: 17g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 88mg
Sodium: 67mg
Potassium: 996mg
Fiber: 4g
Sugar: 4g
Vitamin A: 1795IU
Vitamin C: 27.1mg
Calcium: 91mg
Iron: 2.5mg




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