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Fork picking up some of a stuffed acorn squash with sausage, apples and cranberries.

Stuffed Acorn Squash

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Lunch & Dinner
  • Method: Bake
  • Cuisine: American


Celebrate squash season with this healthy acorn squash recipe! Stuffed Acorn Squash is filled with sausage, apples, cranberries and fresh herbs! It’s the perfect easy baked dinner for Fall. 


  • 2 medium acorn squash, cut in half lengthwise and scoop out the seeds (see how to roast the seeds here)
  • 1 pound ground italian pork sausage (sugar free for Whole30)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 small-medium apple, peeled and chopped (I used a honeycrisp apple)
  • 1 Tablespoon avocado oil
  • 1 Tablespoon fresh sage leaves, minced
  • 2 teaspoons fresh thyme leaves
  • 1/3 cup dried cranberries (sweetened with apple juice for Whole30)


  1. Preheat your oven to 425 degrees F.
  2. Line your baking sheet with parchment paper and brush the cut sides of your acorn squash with melted ghee then sprinkle with salt.
  3. Place the squash flesh (face) side down on the lined baking sheet and roast for 25-30 minutes or until the squash feels soft to the touch. (Roasting time will vary depending on the size of your squash – it’ll be done when it’s soft enough to eat.)
  4. While the squash bakes, begin to cook the filling. Heat a large skillet over medium heat, add a Tablespoon of ghee and cook through the ground sausage then transfer it to a plate while leaving the cooking fat in the skillet.
  5. Using that same skillet with remaining fat, add the onion and cook for about 5 minutes. Then add the garlic and stir for one minute before adding in the apples, herbs, salt and pepper. Stir to combine and cook for another 5 minutes until the apples have slightly softened.
  6. Next add in the cranberries and cooked sausage to the skillet. Stir to combine and turn off the heat.
  7. Once the squash are out of the oven, flip them skin side down and stuff with the filling. (You may have left over filling depending on the size of your squash.)
  8. Once filled, place the stuffed squash back into the oven and adjust oven to broil for 3-5 minutes. (I suggest keeping an eye on them as some broilers are faster than others!)
  9. Once the tops of the filling are golden brown remove the stuffed squash from the oven. Allow to cool for a few minutes and then serve! Enjoy!


*If you’re not doing a Whole30 and aren’t Paleo or dairy free you can sprinkle the squash with grated cheese (parmesan would be great), just before adding the squash bake to the oven to broil.

Keywords: stuffed acorn squash, stuffed squash, acorn squash sausage apples cranberries, whole30, paleo, healthy,

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