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You are here: Home / Cooking / Stuffed Acorn Squash

Stuffed Acorn Squash

September 11, 2014 By Shannah Coe 1 Comment

Fall is here {or at least on its way} and I am loving the cooler temperatures. Fall is definitely my favorite season and I like to enjoy everything it has to offer from gorgeous weather to delicious comfort food. Once fall hits, I turn from zucchini and spaghetti squash and focus more on butternut squash and sweet potatoes. Fall and winter squash are so easy to find at just about any grocery store so it is so easy to use them in recipes. I was trying to decide what to make for dinner one night and decided to make stuffed acorn squash instead of pulling out my typical butternut squash.

Love the idea of filling fall squash for dinner.

This squash is stuffed with delicious sausage mixed with spelt to add some heartiness to the dish. Spinach and Swiss cheese complete the complex flavors that you will want over and over again. You can easily make the stuffing ahead of time and just keep it for when you want to serve the squash. I usually cook the stuffing on Sundays when I prepping stuff for my weekly meals and then just finish the dish on whatever night we are having it for dinner. 

Stuffed Acorn Squash
2014-07-15 18:10:17
Serves 4
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Ingredients
  1. 2 Acorn Squash, halved with seeds removed
  2. 1 lb ground Italian sausage {we use the hot but mild if totally fine}
  3. 3 cups baby spinach leaves, roughly chopped
  4. 1 onion, finely chopped
  5. 3 tsp grapeseed oil
  6. 1 cup spelt
  7. 1 cup shredded Swiss cheese
  8. 1 tsp salt
  9. ½ tsp ground black pepper
Instructions
  1. Place spelt in a large bowl and cover with water. Let soak overnight. Bring 3 cups of water to boil over medium heat. Drain the spelt and add to the pot. Simmer the spelt for 30 minutes. Drain any remaining water from the pan. Set cooked spelt aside.
  2. Preheat oven to 400 degrees. Brush the cut side of the acorn squash with 2 tsp of grape seed oil. Season with ½ tsp salt and ¼ tsp of black pepper. Bake in oven, cut side down for 30-35 minutes or until squash is still a little firm but can be pierced with a fork.
  3. Heat a medium sized pan over medium heat. Add sausage and cook for 5-7 minutes, stirring to crumble. Remove from pan. Add remaining 1 tsp of oil to the pan and saute the onion and baby spinach for 4-5 minutes.
  4. In a large bowl, combine spelt, Italian sausage, onion mixture, ½ cup cheese, ½ tsp salt and ¼ tsp ground black pepper. Stir well to combine.
  5. Flip acorn squash over and fill the cavity with sausage mixture. Divide the remaining 1/2 cup cheese over to the top of the squash. Bake in oven for 15 minutes.
By Shannah @ Just Us Four
My Suburban Kitchen https://www.mysuburbankitchen.com/

I took one of these to work the day after I made them and they were still so good. I am looking forward to cooking with squash a lot more now that fall is here. Do you have a favorite fall food?

Sausage and Spelt Stuffed Acorn Squash

Stuffed Acorn Squash

While you are gearing up for yummy fall foods, be sure to check out these recipes

Pasta in Small Bowl Top View_wm

Fall Squash Gratin

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Filed Under: Cooking, food, Recipes Tagged With: acorn squash, clean eating, easy recipes, fall foods, fall recipes, Gluten Free, gluten-free recipes, Just Us Four Recipes, squash recipes

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Comments

  1. Christie says

    September 12, 2014 at 6:49 am

    These look AMAZING! I can’t wait to try them. Pinned

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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