Acorn squash stuffed sausages are delicious for dinner, and in moderate portions, this recipe is surprisingly low in net carbs!
Try the PIN sausage stuffed with acorn squash later!
Acorn squash stuffed with sausage This recipe combines Italian sausage with onions, peppers and cheese and stuffs it inside a partially baked acorn squash. It’s the first recipe I’ve ever made and it’s on Kalyn’s Kitchen.
I came up with this recipe a few years ago when my sister Val gave me some acorn pumpkins from her garden.I enjoyed the taste and wanted to stuff the acorn pumpkin shape with something delicious, she knew. Winter squash is not an ultra-low-carb vegetable With recipes like this one, full of low-carb sausage, peppers, and cheese, it might be a lower-carb dish than you think.
Since then, I’ve been making this every year when acorn squash starts popping up in stores. I hope you will like it.
Here are the ingredients needed for this recipe:
- medium sized acorn pumpkin
- Season with salt and freshly ground black pepper
- Olive oil (affiliate link)
- Italian sausage pork or turkey Italian sausage is also OK
- red bell pepper
- grated mozzarella cheese
- grated parmesan cheese
How can I reduce the carbs in this recipe?
Nutritional information assumes that most people looking at carbs eat half of these acorn squash with stuffing. However, if desired, some of the sausage mixture can be stuffed into the peppers for families looking to cut back on carbs.
Which winter squash can I use that is low in carbs?
You can definitely use one of our other low-carb winter squash for these recipes. pumpkin Also butter cup(Thanks to the smart readers who warned me in the comments!)
What kind of sausage did you use in your Sausage Stuffed Acorn Squash?
I am a big fan of turkey Italian sausage. I especially like dishes like this that also have cheese in the filling. However, I haven’t found turkey Italian sausage in my store lately.If you like pork sausage, it will certainly work.
How to make sausage stuffed acorn squash:
(This is a summary of the instructions. Scroll down for the full printable recipe with nutritional information.)
- Wash the pumpkin, cut it in half and remove the stem.
- Scrape off the seeds and stringy parts.
- Place in a baking dish, season with salt and freshly ground pepper, and bake until the pumpkin begins to soften.
- While the pumpkin is cooking, brown the sausage and chop the onion and pepper.
- When the sausage is browned, add the onions and peppers and sauté for a few more minutes.
- Remove from heat, season with freshly ground black pepper, and stir in grated mozzarella and parmesan cheese. (Reserve some cheese for topping.)
- Remove the pumpkin from the oven and make sure it can be easily pierced with a fork.
- Divide stuffing mix between four squash halves and press down.
- Cover each piece with grated mozzarella and bake until the squash is piping hot and the cheese is browned to your liking.
More Stuffed Vegetables You May Like:
Weekend Meal Prep:
This recipe has been added to the category called Weekend Meal Preps. Here you can find recipes that you can prepare or cook on weekends and eat on weekdays!
2 medium acorn squash (about 1.5 pounds each)
Season with salt and freshly ground black pepper
2 tsp olive oil
12 oz. Turkey-Italian sausage (see note)
1 red bell pepper, finely chopped
1 onion (finely chopped)
3/4 cup + 1/3 cup grated mozzarella cheese
2 tbsp finely grated Parmesan cheese
- Preheat oven to 375F/190C. Spray a baking dish with nonstick spray.
- Choose the smallest dish that can hold all the pumpkins so they don’t roll around in the dish.
- Wash the outside of the pumpkin, cut it in half lengthwise, cut off the stem, and scoop out the seeds and the streaks around it with a sharp spoon.
- Place the pumpkin in a baking dish, season with a pinch of salt and freshly ground pepper, and when the pumpkin begins to soften, insert a fork and bake for about 30-35 minutes.
- While the pumpkin is cooking, brown the turkey-Italian sausage and chop the onion and red bell pepper.
- When the sausages are nicely browned, add the onions and peppers and sauté for a few more minutes.
- Remove from heat, season with freshly ground black pepper, and stir in 3/4 cup grated mozzarella and Parmesan cheese.
- Remove the partially cooked pumpkin from the oven and test it to make sure you can easily pierce the pumpkin with a fork.
- Divide the stuffing mix between the four squash halves and press down to ensure a firm filling.
- Cover each piece with a pinch of grated mozzarella cheese.
- Then return the squash halves to the oven and bake for an additional 20 to 25 minutes or until piping hot and the cheese is your preferred browning.
If you want to cook two extra sausages, bake the extra stuffing in one or more silicone baking cups or small baking dishes. You can also bake
The recipe was created by Karin, inspired by my sister Val’s garden acorn squash and my love turkish italian sausage.
Nutrition Facts Table:
Amount Per Serving:
calorie: 149Total Fat: 7.1gsaturated fat: 1/9gTrans fat: 0gUnsaturated fat: 3.9gcholesterol: 44mgsodium: 410mgcarbohydrate: 9.6gfiber: 2.6gsugar: 1gprotein: 12g
The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.
Low Carb / Low Glycemic / South Beach Diet Suggestions:
For a low-carb diet, eating half a stuffed pumpkin is 7 net carbs, so this is less carbs than you might think. It does not mean. Sausage stuffed with acorn squash would be Phase 2 or 3 of the original South Beach Diet.
Find more recipes like this:
Find more recipes like this with oven dinners. Use our diet type index to find more recipes for your specific meal plan.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokAlso on youtube To see all the good recipes I’m sharing there.
Recipe historical notes:
This recipe was posted in 2016. Last updated in 2022.
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