Stuffed Acorn Squash

 

Stuffed Acorn Squash is a quick and easy recipe that brings out the beautiful flavors of fall. The combination of sausage, Swiss chard, cranberries, toasted hazelnuts, and feta cheese is delicious and will have your loved ones begging for more. Stuffed Acorn Squash is going to be my next go-to meal for when Cody and I entertain guests. It is simple to make, plates beautifully, and has many layers of flavor. Paired with a good wine–you can’t go wrong! Enjoy!

Stuffed Acorn Squash
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Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

INGREDIENTS

  • 4 small acorn squash to equal 4 lbs.
  • 1 lb. ground pork sausage
  • 6-8 cups Swiss chard, leaves removed from stems and chopped
  • 1/3 cup dried cranberries
  • 1/2 cup hazelnuts, toasted*
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemeary
  • salt, to taste
  • pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Cut pointy ends of acorn squash off. (This will allow squash to stand upright.) Cut acorn squash in half and remove seeds. Brush olive oil onto flesh-side of squash and sprinkle with thyme, rosemary, salt, and pepper. Place on a baking sheet, rind-side up, and bake for 30-45 minutes or until tender. (You should be able to indent rind with your finger or easily pierce a fork through the flesh.)
  2. Cook sausage until cooked through; drain grease. Add cranberries, hazelnuts, and Swiss chard to sausage. Stir and cook for an additional 4-5 minutes or until ingredients are warmed and Swiss chard has wilted.
  3. Evenly stuff acorn squash halves with sausage filling and top with feta cheese.

NOTES

*To toast hazelnuts, place in oven at 350 degrees for 4-5 minutes or until browned and fragrant.

Dairy-free: Omit feta.
Paleo: Omit feta.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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