Looking for a hearty, nutrient-packed meal?
This Stuffed Acorn Squash combines savory pasture-raised pork sausage with sweet apples, earthy mushrooms, and aromatic thyme for a delicious balance of flavors.
Acorn squash is rich in vitamin C and magnesium — key minerals for bone strength — while the protein from pork supports collagen production.
Topped with fresh pomegranate arils for a burst of antioxidants, this dish is as nourishing as it is satisfying!
Stuffed Acorn Squash | Gluten-Free, Dairy-Free | Bone Coach™ Recipes
SERVES: 4
PREP TIME: 45
RECIPE CREATED BY: Amanda Natividad-Li, Registered Dietitian and Chef
Ingredients
- 1 acorn squash
- 1/2 lb (227g) pasture-raised organic pork sausage, casing removed
- 1 small onion, finely diced
- 1 granny smith, honeycrisp or mutsu apple, peeled and diced
- 1/2 lb (227g) cremini mushrooms, diced
- 1/2 tsp (2ml) dried thyme
- 2 tbsp (30ml) fresh pomegranate arils (optional garnish)
Directions
- Preheat oven to 400F and line a baking sheet with parchment paper. Slice the squash in half lengthwise and place the cut-side down onto the baking sheet. Bake for 25-30 minutes or until flesh is fork-tender.
- Meanwhile, heat a skillet over medium-high heat. Add in the pork sausage and using the back of your spatula, break apart the meat. Cook the sausage for 5 minutes, then add in the onions, apples and mushrooms. Season with the dried thyme and continue cooking for 7-8 minutes, stirring often.
- Once the squash is cooked, flip them over and fill each cavity with the sausage stuffing. Place the stuffed squash back into the oven and broil on high for 5 minutes.
- Garnish with the pomegranate and enjoy immediately. The skin of the acorn squash is edible!
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