This Paleo Whole30 Sausage Stuffed Acorn Squash is filling, flavorful, and healthy. A homemade sausage, apples, and pecans stuffed into a tender acorn squash. Gluten free, dairy free, and can be made low FODMAP.
I have been eating and loving these stuffed squash. All the comforting fall flavors and so easy to make. The sausage is just ground turkey with some seasoning, but you could definitely use a favorite sausage if you have it. Make sure it’s sugar free if you need it Whole30 compliant.
Low FODMAP Option
I still can’t tolerate onion and garlic, but apples don’t bother me currently (yay!) so I added one with the meat and it adds a nice touch of sweetness. If you need this to be low FODMAP though, leave out the apple. It will still be good. Also, stick to one serving as winter squash is a limit food. I of course use garlic oil to add lots of flavor.
Nut Free and Dairy Free
Some chopped pecans are added to the filling, but can easily be left out to make nut free. There is no dairy used at all so it’s also dairy free.
The squash gets caramelized and the filling is so flavorful. I know you will love it! If you have leftovers and are rewarming it, put a little ghee on top so it’s not too dry. I warmed mine back up in the oven for about 15 minutes at 350°.
If you have never made acorn squash before, don’t be intimidated. It’s super easy, you just need to be a little careful cutting it since it’s a little hard. It’s no harder than cutting sweet potatoes though. Then scoop out the seeds and roast. You really can’t mess it up.
I think you will love this cozy, tasty meal. This Paleo Whole30 Sausage Stuffed Acorn Squash is definitely one of my fall favorites.
Paleo Whole30 Sausage Stuffed Acorn Squash
- 2 medium acorn squash
- 1 pound ground turkey
- 2 tablespoons garlic oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried sage
- 1 medium apple, chopped*
- 2 tablespoons chopped chives
- 2 tablespoons chopped pecans **
- Preheat oven to 400° and line a sheet tray with parchment paper. Cut the squash in half the short way (Stem on one side, bottom on the other) and scoop seeds out. Cut the stem off if it's large. Roast facing down for 45 minutes or until tender and cooked though.
- While the squash is cooking, make the filling. In a large skillet, add the turkey and garlic oil. Turn the heat to medium and add in the salt, pepper, sage, apple and chives. Break meat up and stir regularly until meat is fully cooked and apple is slightly tender. Turn off the heat and add in the chopped pecans.
- Once the squash is done baking, carefully flip them over and place in a dish with sides so they are sturdy. Scoop filling evenly in the centers (be generous) and bake for 5 more minutes to heat through. You may have a little left over meat, depending on the size of your squash.