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Stuffed Acorn Squash

Ingredients

Squash

  • 1 Acorn Squash
  • 2 tsp Maple Syrup
  • 1 tsp Butter

Stuffing

  • 1 lb Sausage
  • 1 Onion
  • 2 sticks Celery
  • 2 Carrots peeled
  • 8 oz Cauliflower Rice frozen
  • 1/4 cup Pecans chopped
  • 1/4 cup Dried Cranberries

Instructions

  1. Preheat oven to 400

  2. Cut acorn squash in half and remove the seeds and stringy membrane

  3. Lay cut side down on a roasting pan and roast for 30 minutes

  4. While squash is roasting, cook the sausage in a skillet

  5. Remove the sausage from the pan but leave some of the drippings

  6. Chop the onion, celery and carrot and cook in the sausage drippings

  7. Add in the cauliflower rice and sausage to the veggie mix and cook until the rice becomes tender

  8. Stir in the pecans and cranberries

  9. Season with salt and pepper

  10. At this point, the squash should be done. Remove it from the oven, flip it over and add the butter and maple syrup to the squash

  11. Add the stuffing to the squash and top with fresh herbs of your choosing. I love sage for this recipe.