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–+ servings
Acorn Stuffed Squash
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5 from 1 vote

Stuffed Acorn Squash

This quick Stuffed Acorn Squash (paleo AIP recipe) has bold fall spices for rich flavor. Also paleo, Whole30 compliant, and keto-friendly.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Servings: 6

Ingredients

  • 3 acorn squash halved and seeded
  • 1 tablespoon olive oil
  • 1 bunch celery sliced
  • 1 sweet onion diced
  • 1 lb ground sausage
  • 5 ounce bag spinach
  • 1 teaspoon Garlic & Herb Seasoning (I used Primal Palate as it's AIP compliant)
  • 1 teaspoon Cinnamon Sugar Trio (for paleo aip) OR 1 tsp Apple Pie Spice (for keto) (I used Primal Palate for these)
  • ½ teaspoon dried rosemary
  • 1 apple chopped

Instructions

  • Preheat the oven to 375°F.
  • Bake acorn squash (face-up) for 20 minutes.
  • Meanwhile, add olive oil to a large skillet. Add celery and onion and cook over medium heat. Sauté until onion is translucent. Remove from skillet and set aside.
  • Add sausage to pan. Sauté until fully cooked. Add spinach and cook just until lightly wilted. Remove from heat. Mix in spices, apple, and onion mixture.
  • Scoop into acorn halves. Bake at 425°F for 10 additional minutes for a crispy top.