Autumn Stuffed  Acorn Squash

This sausage and apple stuffed acorn squash is a perfect fall/winter recipe when you want something healthy, cheap, and comforting. It's really easy to make and super filling too!



– 16 ounce Ground Sausage  – 1 large Granny Smith Apple, peeled and diced – 1 ½ teaspoon Italian Seasoning  – ⅛ teaspoon Salt  – ⅛ teaspoon Black Pepper  – ⅛ teaspoon Garlic Powder  – 2 Tablespoon Olive Oil  – 2 Acorn Squash  – 1 cup Italian Bread Crumbs

– Preheat the oven to 425 degrees F.



– Slice 2 acorn squash in half and place them cut side up on a baking sheet.

– Remove and discard seeds with a spoon.

– Brush the inside of the squash pieces with olive oil.

– Sprinkles your salt, pepper, and garlic salt inside each one. Then flip cut side down onto the baking sheet and bake in the oven for about 30-40. You want to be able to press on the green skin with the back of a fork and see that it can be pressed down.

– Flip the squash over to confirm that it can the "meat" of the squash can be pierced easily with a fork. The inside should appear a darker shade of color as well.

– While the acorn squash is baking, prepare the meat filling. Combine the sausage, apple chunks and Italian bread crumbs in a mixing bowl until well mixed.

– Mixed with a whole chopped green apple. About a cup of Italian breed crumbs.

– Divide into 4 pieces and roll each one into a ball like a large meatball.

– Once the squash has been baked, take your ball of sausage and place it into the open cavity of the squash.

– Return to oven for another 30-40 minutes or until the meat registers 165 degrees F on an instant read thermometer.

– If desired you can top with some shredded parmesan cheese for a nice finished look.

Serve and Enjoy!

Serve and Enjoy!