Chicken Apple Sausage & Kale Stuffed Acorn Squash


Chicken Apple Sausage & Kale Stuffed Acorn Squash – date night dinner for two! This stuffed squash is so good & really easy to make!

We’ve been getting acorn squash in our vegetable delivery from Blue Basket and I have to admit – acorn squash is not my favorite. I’ve made it two different ways so far and this one is definitely my favorite. I love chicken apple sausage!  With kale and rosemary, it’s even more delicious!

Squash is such a winter vegetable but with the weather being so warm, it doesn’t feel like winter! The past few weeks in Reno it’s been in the 60’s – so ridiculous! Not to mention there is basically no snow, all the skiing is man-made snow. Here’s to hoping for some chilly weather & snow to curl up by the fire and eat this Chicken Apple Sausage & Kale Stuffed Acorn Squash!

Chicken Apple Sausage & Kale Stuffed Acorn Squash

Chicken Apple Sausage & Kale Stuffed Acorn Squash - Whole 30, Paleo, Dairy-Free, & Gluten-Free dinner option. Comes together easily & is the perfect date night dinner.

  • 1 acorn squash
  • 1 tsp avocado oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup shredded brussel sprouts
  • 1/2 lb chicken apple sausage, chopped
  • 2 large handfuls baby kale
  • salt and pepper, to taste
  • fresh rosemary [optional garnish]
  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper

  2. Place the two acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 30 minutes or a fork pierces the skin easily

  3. While the squash roasts, begin making the filling. When there are twenty minutes left for the squash to roast, in a medium pan, heat the avocado oil over medium heat and add the onion. Cook onion for 10 minutes

  4. Add garlic, and brussel sprouts. cook 3 minutes. Add sausage and cook another 10 minutes. Add kale and cook until kale is wilted 

  5. When squash timer is done, remove squash from oven, set aside and preheat broiler on high

  6. Stuff squash with pan mixture and broil for 5 minutes or until top starts to brown. Garnish with fresh rosemary and salt & pepper - ENJOY!

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