Name: Sausage Mushroom and Apple Stuffed Acorn Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 acorn squash; 2 Tbsp olive oil; 4 oz mushrooms, diced (any kind); 1/4 white onion, diced; 1/2 red apple, diced; 3 cloves of garlic, diced; 1/2 C gruyère cheese, shredded; 1 Tbsp fresh rosemary, chopped; 1/2 lb ground sausage (I used pork but you could use turkey or chicken if you prefer); 1/4 Tbsp dried sage; 1/4 Tbsp dried thyme; Salt and pepper, to taste; Fresh parsley, chopped, for topping

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Savory pork sausage with herb-flavored mushrooms and pops of diced apples stuffed into roasted acorn squash halves then topped with melty gruyère cheese, all for only 265 calories per serving! This stuffed acorn squash is the perfect taste of fall!

I'm pretty sure I slept through fall. One second I was driving to the pool with my Jeep top down and the next I was standing in snow and thinking about Christmas presents. I'm not really sure what happened there...

I might have missed fall but I'm not willing to skip over fall recipes just yet, which inspired me to buy an acorn squash and jam pack it with every fall flavor I could think of. The results are this incredibly flavorful, filling, yet low calorie and healthy sausage, mushroom and apple stuffed acorn squash! It seriously tastes like taking a huge bite out of autumn. You have to make this recipe and try it for yourself! (I say this because when I showed this to my mom and told her how good it was she said "That's good....because it looks terrible." Thanks, mom! 😛 )

SAUSAGE MUSHROOM AND APPLE STUFFED ACORN SQUASH

265 calories per serving (¼ of a whole squash)

In case you're not totally familiar with acorn squash, here are a few tips on how to choose and store it before we dig into the recipe!

what am i looking for when i choose an acorn squash?

Choose an acorn squash that is a dull, smooth, dark green color. Avoid any with soft, mushy spots, which would be a sign of molding, or any that look shiny, as these won't be as sweet as the dull-colored ones.
It is okay for the squash to have a little area of orange or yellow where it rested on the ground as it grew, but too much orange may indicate that the squash is overripe and will be dry and stringy on the inside.
Choose a squash that weighs between 1-3 pounds (use the handy dandy grocery store scale to weight it!) A lighter squash indicates loss of moisture and flavor.
If buying a pre-cut squash, make sure the flesh is bright orange in color and firm to the touch.

How do I store acorn squash until I'm ready to cook this bad boy?

Store in a cool, dry environment in a single layer for up to 3 months. The temperature should be around 50-55 degrees F.
Alternatively, you can refrigerate the squash in a loosely sealed bag, but you'll want to use it within 1-2 weeks as the squash will begin losing flavor and nutrients within 5 days of refrigeration.
Cut squash should be wrapped in plastic wrap, refrigerated and consumed within 4 days.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides!

so how do I make this recipe?

To start this recipe you're going to first roast the acorn squash. Preheat your oven to 450 degrees then start by slicing the acorn squash in half then scoop out and discard the seeds. Line a baking sheet with parchment paper and place the acorn squashes on the baking sheet. Brush the insides of the squash halves with about 1 tablespoon of olive oil, then season with salt and pepper.Flip the squashes upside down so the insides are facing the parchment paper and place into the oven for 20 minutes. While the squash is roasting, you can begin to prep the filling.Dice 4 oz of mushrooms (any kind), ¼ of a white onion, ½ of a red apple, and 3 cloves of garlic. Shred ½ C of gruyère cheese and chop 1 tablespoon of fresh rosemary as well as some fresh parsley for topping. Set all of this aside so you're ready to go for later!

Place a large skillet over medium-high heat and add in ½ lb of ground sausage. I used pork but you could use chicken or turkey sausage if you prefer! Cook until no longer pink, about 10 minutes, breaking it up with a spatula into small pieces as you cook it.

Once the sausage is cooked, drain and discard of any grease, remove the sausage from the pan and set it aside on a plate. In the same skillet, add 1 tablespoon of olive oil and diced onions and cook until soft, about 3-4 minutes, stirring frequently. Add in the garlic and cook for another minute then add in the mushrooms, rosemary, ¼ tablespoon dried each of sage and thyme and cook until mushrooms are soft, about 2 more minutes. Add in the diced apple and the sausage, as well as some pepper to taste, and stir in to combine. Remove from heat.

Once the squash is done, remove from the oven and flip over (some steam will release when you flip them so be careful!) Stuff the squshes equally with the stuffing then top with ¼ C gruyère cheese each. Place back into the oven for another 10 minutes or so, until the cheese is melted. Top with fresh parsley and serve! Enjoy! A serving size is ½ of a squash because they're actually incredibly filling! Leftovers can be reheated in the oven on a baking sheet at 350 degrees for 10-15 minutes. Cover the squash with a sheet of foil while reheating.