Sausage and Apple Stuffed Acorn Squash

Stuffed acorn squash with all the Fall flavor in one bowl. This lunch or dinner is stuffed with Italian sausage, kale, and sweet apples.


  • 2 small/med acorn squash, cut in half

  • 2 tbsp. olive oil

  • ½ lb. Italian sausage

  • 1 cup red onion, chopped

  • 1 cup green bell pepper, chopped

  • 1 clove garlic, minced

  • 1 medium apple diced

  • 1 tbsp. fresh thyme leaves, chopped

  • 1 cup kale, chopped

  • ¼ cup dried cranberries

  • Sea salt and pepper to taste, fresh parsley — for garnish if desired


  1. Preheat oven to 425F and line a baking sheet with parchment paper.

  2. Pour olive oil over the acorn squash and sprinkle with salt and pepper.

  3. Bake in the oven for 50-60 minutes, until skin, is soft and fork-tender.

  4. Heat 1 tbsp. olive oil in a skillet over medium-high heat.

  5. Add sausage and using a wooden spoon break into coarse pieces.

  6. Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.

  7. In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.

  8. Add diced apple, thyme, and salt and pepper to taste. Cook for 1 minute and add chopped kale and cranberry. Cook for 2-3 minutes. Stir occasionally.

  9. Bring back the sausage and stir well to combine and cook just for 1-2 minutes to blend flavors.

  10. Preheat your broiler and divide the apple-sausage filling among squashes.

  11. Once filled, place the baking sheet under the broiler and broil until for 5 minutes or so. Garnish with fresh minced parsley and enjoy!

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