Stuffed Acorn Squash

It’s that time of year…fall.  I love fall.  The leaves change, the weather changes, my mood changes…hah.  When I lived in California, I never really experienced fall.  It was really just summer and then a less warm version of summer.  That’s the one thing I like about living in the Northeast.  Four seasons.  Although it seems like the two seasons that I never really experienced growing up in California (spring and fall) are really short and the other two seasons (winter and summer) are really long.

Anyways, fall is great.  And I especially love the flavors of fall.  I always kick off fall with pumpkin something.  And then I move on to winter squash.  I like to make winter squash in the fall.  Butternut, acorn, delicata…the list goes on.  So lately I’ve been on a big kick with stuffing.  I like to stuff things, bake them and then eat them.  So the other day, I made a very clean stuffed acorn squash.  With turkey sausage and brown rice.  Even though KB isn’t a huge squash fan, he ate it.  But only went back for seconds on the stuffing.  I had to eat the squash.  LOL.

Start by roasting the squash.  Cut in half, scoop out seeds, place face down on a baking sheet and roast in a 375 degree oven for about 30 minutes.  It will go back into the oven later, so the roasting is really to get it cooked through.


Meanwhile, make the filling.  Saute apples and onions in a frying pan with olive oil.


Add turkey sausage and brown.


Add cooked brown rice and mix together.


Add pepper, garlic powder and sage.


Add dried cranberries.


Remove squash from oven and flip over.


Scoop stuffing into squash.


Bake at 375 degrees for an additional 20-25 minutes.


Serve and enjoy!


2 acorn squashes
1 medium onion, diced
2 apples, peeled and diced
2 Tablespoons olive oil
1 lb turkey sausage
2 cups brown rice, cooked
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 cup dried cranberries

Cut squash in half and remove seeds.  Place upside down on a baking sheet.  Roast in a 375 degree oven for about 30 minutes.  Meanwhile, make the stuffing.  In a frying pan, saute the onions and apples in olive oil.  Add turkey sausage and cook until brown.  Add brown rice and mix to combine.  Add pepper, garlic powder and dried sage and continue to saute for a few minutes.  Add dried cranberries.  Remove squash from oven and flip over.  Scoop stuffing into the squash.  Bake in 375 degree oven for an additional 20 minutes.  Serve and enjoy!