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!
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.
Notes
Recipe Tips
I like to choose the ground breakfast sausages as they come with more flavor options. Sage flavored is my favorite but this dish also tastes great with plain turkey or maple flavored sausage.
You can cook the ground turkey mixture in a skillet on the stove until browned, breaking up the chunks as you go. Drain grease and set aside. Divide the filling between the squash and then bake for 15 minutes. Make sure to cook the squash as directed first.
Storage
Keep your turkey stuffed acorn squash in an airtight container in the fridge for up to 4 days. This is a dish that tastes really good as a leftover. In fact, my brother often makes more this dish with the intent of having leftovers as lunch throughout the week.
Reheating
Reheat your stuffed squash on a baking sheet in the oven at 350 degrees F until heated through (about 15-25 minutes) or microwave it for a faster reheat.