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Stuffed Acorn Squash

Sausage Mushroom and Apple Stuffed Acorn Squash

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  • Author: Caitlin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: American
  • Diet: Low Calorie


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!


  • 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


  1. Preheat your oven to 450 degrees then start by slicing 1 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 Tbsp of olive oil, then season with salt and pepper.
  2. 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.
  3. Dice 4 oz mushrooms, 1/4 of a white onion, 1/2 of a red apple, and 3 cloves of garlic. Shred 1/2 C gruyère cheese and chop 1 Tbsp fresh rosemary as well as some fresh parsley for topping. Set all of this aside so you're ready to go for later!
  4. Place a large skillet over medium-high heat and add in 1/2 lb ground sausage. Cook until no longer pink, about 10 minutes, breaking it up with a spatula into small pieces as you cook it.
  5. Once the sausage is cooked, drain and discard of any grease, remove the sausage from the pan and set it aside on a plate.
  6. In the same skillet, add 1 Tbsp of olive oil and diced onions and cook until soft, about 3-4 minutes, stirring frequently.
  7. Add in the garlic and cook for another minute then add in the mushrooms, rosemary, 1/4 Tbsp dried sage and 1/4 Tbsp thyme and cook until mushrooms are soft, about 2 more minutes.
  8. Add in the diced apple and the sausage, as well as some pepper to taste, and stir in to combine. Remove from heat.
  9. 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 1/4 C gruyère cheese each.
  10. Place back into the oven for another 10 minutes or so, until the cheese is melted.
  11. Top with fresh parsley and serve!
  12. Enjoy! 🙂


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.

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