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4.50 from 2 votes

Paleo Whole30 Sausage Stuffed Acorn Squash

Prep Time15 minutes
Cook Time50 minutes
Servings: 4 servings
Calories: 334kcal
Author: Jessica DeMay

Ingredients

  • 2 medium acorn squash
  • 1 pound ground turkey
  • 2 tablespoons garlic oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons dried sage
  • 1 medium apple, chopped*
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped pecans **

Instructions

  • 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. 

Notes

*If you leave the apple out it makes them low FODMAP. But stick to one serving as winter squash is a limit food. 
**Leave the pecans out for nut free
You could definitely double this recipe for a crowd. 

Nutrition

Calories: 334kcal | Carbohydrates: 30g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 646mg | Potassium: 1158mg | Fiber: 5g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 3mg