Stuffed Acorn Squash with Sausage + “Rice” {Whole30, Paleo}

This savory stuffed acorn squash is so delicious it’s addicting!  A sausage and cauliflower rice stuffing is seasoned with lots of fresh herbs and served toasty in roasted acorn squash bowls.  Perfect as a holiday side dish or an anytime meal.  Paleo, Whole30, and low in carbs.

Stuffed acorn squash is one of my absolute favorite things to cook in the fall.  I have three other stuffed acorn squash recipes on the blog and they’re all delicious – you really can’t go wrong.

I decided to branch out just a little from the others and make something totally savory (no apples or cranberries) but still a little bit sweet of course, due to the acorn squash.   Since rice stuffings are so popular with acorn squash, I figured I go with a cauliflower rice stuffing to make it Paleo and Whole30 friendly.

I was beyond delighted (yes, DELIGHTED) with the result!  You get a great texture and flavor with the sausage “rice” stuffing, sautéed onions and garlic, and fresh herbs.  It’s incredibly simple to throw together and also feels fancy enough for your holiday table!

What You Need To Make Stuffed Acorn Squash with Sausage and “Rice”

I used fresh and simple ingredients with lots of flavor.  If you’re having trouble finding Whole30 compliant sausage, make sure to check local grocers for store-made sausage with few additives.

U.S. Wellness Meats and Jones Dairy Farm also have great sugar-free sausage.  You can also make your own sausage meat easily with common spices you probably already have in your pantry.

Here’s what you’ll need for the stuffed acorn squash:

• Acorn Squash
• Avocado oil, or olive oil
• Italian sausage meat
• Onions
• Garlic
• Cauliflower rice
• Mushrooms
• Rosemary
• Sage
• Thyme
• Parsley
• Nutritional yeast (for flavor)
• Coconut milk, or almond milk
• Sea salt and black pepper
• Crushed red pepper

How to Roast Acorn Squash

If you’re not familiar with roasting acorn squash, you’re in for a treat!  It’s easy and so delicious.  Here’s what to do:

• Cut your squash lengthwise and scoop out all the seeds and strings with a spoon.
• Brush the inside with oil (or you can spray with avocado oil spray) and sprinkle all over with sea salt
• Place the squash halves face down on a parchment lined baking sheet.  Roast in a 400° F oven for 22-30 minutes.  The squash is done when the top is easily pressed in when pushed and beginning to caramelize on the inside.
• Handle the roasted squash carefully before stuffing – it’s hot!

Since you prepare the filling while the squash roasts, the overall time needed to prepare the stuffed squash is around 30 minutes.

How to Meal Prep Stuffed Acorn Squash

If you want to make it ahead of time, you’re in luck because it’s an easy one to prep!  You can roast the acorn squash and make the filling, then simply store both tightly covered (or wrapped) in the refrigerator until ready to serve.

You can reheat the filling and squash separately in the oven (covered) or fill the squash and reheat it altogether in the oven.  Just make sure you cover it in the oven so the tops don’t brown too much.  A 375 or 400° F oven will work best for reheating.

I hope you’re ready for a seriously delicious, fall favorite that I know you’re absolutely going to love!  Grab your squash and preheat the oven because it’s time to cook – let’s go!

Stuffed Acorn Squash with Sausage + “Rice” {Whole30, Paleo}

Stuffed Acorn Squash with Sausage and “Rice” {Whole30, Paleo}

This savory stuffed acorn squash is so delicious it’s addicting! A sausage and cauliflower rice stuffing is seasoned with lots of fresh herbs and served toasty in roasted acorn squash bowls. Perfect as a holiday side dish or an anytime meal. Paleo, Whole30, and low in carbs.

Author: Michele

Prep Time: 10 minutes

Cook Time: 25 minutes

Course: Main Course, Side Dish

Cuisine: Paleo and Whole30

Keyword: acorn squash, cauliflower rice, paleo, thanksgiving, whole30

Servings: 8 side dish servings

Print this Recipe

Did you make this recipe?

Leave a review

4.49 from 130 votes

Ingredients

• 2 medium acorn squash
• Avocado or olive oil + sea salt for roasting
• 2 Tbsp avocado oil or ghee divided
• 1 lb Italian sausage bulk, homemade or store bought
• 1 medium yellow onion diced
• 1 cup white mushrooms chopped
• 4 cloves garlic minced
• Sea salt and black pepper to taste
• 2 tsp fresh rosemary minced
• 2 tsp fresh sage minced
• 1 tsp fresh thyme leaves
• 1 Tbsp fresh parsley minced
• 2 cups riced cauliflower I buy this pre-riced
• 2 Tbsp almond milk or coconut milk
• 2 tsp nutritional yeast optional
• Sea salt and black pepper to taste
• 1/2 tsp crushed red pepper optional

Instructions

1. Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon.
2. Drizzle the insides with oil and brush to coat, then sprinkle with sea salt. Place squash face down on the prepared baking sheet and roast in the preheated oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squash.
3. Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp of avocado oil or ghee. Once hot, crumble in the sausage and use a spoon or spatula to break up lumps. Cook until browned, stirring as needed, about 5-7 minutes, then remove to a plate.
4. Lower the heat to medium and add another Tbsp of oil or ghee. Add the onions and cook, stirring occasionally until soft and fragrant, about 3-5 minutes.
5. Add the mushrooms and garlic, then sprinkle with sea salt and pepper. Cook, stirring occasionally, 3 minutes, then stir in the rosemary, sage, thyme, and parley. Continue to cook another 2-4 minutes or until soft and fragrant.
6. Stir in the cauliflower rice, milk, and nutritional yeast. Cook, stirring occasionally, a few minutes to soften the rice, then season with sea salt, black pepper, and red pepper if desired. Add the cooked sausage back to the skillet and cook the mixture together for another two minutes to blend flavors.
7. Preheat your broiler. Keep the squash on the baking sheet, face up, and fill with the stuffing mixture, piling it up to use all the stuffing. Your squash might be more or less full depending on size. Place under the broiler for 2-4 minutes or until the tops are nicely browned and sizzling.
8. Remove from the oven and serve right away, garnished with more fresh herbs if desired. Enjoy!

Recipe Notes

*You can make the stuffing and roast the squash in advance to meal prep. Reheat the filled squash in the oven on 400° F, covered with aluminum foil until heated through. Uncover and broil 2-4 minutes as directed in the last instruction.

**This recipe makes 8 side dish servings or about 4 main dish servings. Nutrition is calculated for 8 servings.

Nutrition

Calories: 290kcal

Carbohydrates: 15g

Protein: 10g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 43mg

Sodium: 434mg

Potassium: 666mg

Fiber: 3g

Sugar: 1g

Vitamin A: 487IU

Vitamin C: 28mg

Calcium: 62mg

Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo and Whole30 Fall and Thanksgiving Recipes?  Try one of These!

Cauliflower Thanksgiving Stuffing

Butternut Squash Stuffing with Sausage, Apples and Cranberries

Ultimate Roasted Acorn Squash with Sausage Apple Stuffing

Cauliflower Mashed Potatoes with Roasted Garlic and Bacon

One Skillet Cranberry Orange Chicken

Butternut Squash Salad with Poppy Seed Dressing

Harvest Sweet Potato Hash

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!