Stuffed Acorn Squash

I’m always looking for new ways to make eating healthier interesting. Last year, I tried a stuffed acorn squash recipe and while it was really good, it just wasn’t a fit for our family. So this fall, I played with my own combination and it was a hit! 


  • 2 acorn squash
  • extra virgin olive oil
  • Salt & Pepper 
  • 1 lb Italian turkey sausage
  • 1 yellow onion, chopped
  • 3 stalks of celery, chopped
  • 1 tsp ground sage
  • 1 Tbsp dried parsley
  • 2 apples, chopped
  • 1 bunch of kale, taken off stems and chopped


Preheat the oven to 400. Cut a thin slice off both sides of the acorn squash (so that each side can sit flat when halved).  Cut the squash in half and remove the seeds.  Place on a baking sheet cut side up. Brush with olive oil and sprinkle with salt & pepper. Bake for 30 minutes. 

While the squash is baking. Heat about 1 Tbsp olive oil in a large saute pan over medium heat. Add the sausage, onion, celery, sage & parsley.  Cook for about 8-10 minutes. Add in the apples and let it cook until the sausage is no longer pink, about another 5 minutes. Add the kale and cook until wilted. 

Take the squash out of the oven and divide the sausage mixture evenly among the 4 halves.  Return to the oven and bake for another 15 minutes.  Let it stand for 5-10 minutes before eating.