This stuffed acorn squash is packed with nourishing fall flavors! It’s paleo, whole30, and AIP compliant.
Acorn squash is one of my favorite gifts from nature this time of year! I don’t think I ever came near an acorn squash until I went gluten and grain free, but I haven’t turned my back on it since. It’s the perfect mix of sweet and savory, it tastes amazing roasted, and it’s perfect the perfect shape for stuffing! Seriously, this thing is like natures bread bowl, only 1000% healthier. This stuffed acorn squash is seriously the perfect fall meal to add to your rotation!
The best thing about stuffed acorn squash is that it’s incredibly versatile. This may be a paleo, AIP and whole30 acorn squash with meat and vegetables, but you can easily make a vegan or plant-based stuffed acorn squash. As long as you keep to hearty autumn-inspired flavors, you can let the acorn squash be your canvas!
I’ve had a few different stuffed acorn squash combinations in my day, but this is one that’s a classic crowd pleaser for both my husband and me, and would be a great dish to serve at a fall gathering! It’s one of those dishes that looks crazy fancy and like you put a ton of effort into it, but really, it’s easy peasy.
The Ingredients You’ll Need for the Stuffed Acorn Squash
Can’t do it without these guys, right? If you have a local farmers market you’ll likely see a ton of these popping up. If not, most grocery stores will also carry them.
I used ground pork for this recipe, but you can also use a compliant sausage or even ground turkey. Ground pork is just what we like to use!
Celery, onion, and apple
This makes up the filling to pair with the pork. I love these flavors because they feel like a classic fall combination!
I’m a huge fan of dried cranberries on savory dishes to add a little bit of a sweet kick. It’s totally optional if you’re avoiding higher sugar ingredients, but I think it adds a lot!Print
- 1 tbsp coconut oil (sub bacon fat or avocado oil)
- 2 medium acorn squashes
- 1 lb ground pork (sub compliant sausage or turkey)
- 1 yellow onion, diced
- 3 stalks of celery, chopped
- 1 granny smith apple, peeled and diced
- 1 tsp cinnamon
- 1 tsp sage
- 2 tsp thyme
- 2 tsp rosemary
- 1/2 tsp sea salt
- 2–3 tbsp dried cranberries, sugar and oil free (like this)
- Preheat oven to 400 F and line a large baking pan with parchment paper
- Slice the acorn squash down the middle with the stems facing down. Scoop out the seeds and place the squash skin down in the pan.
- Top the squash with the baking fat and cinnamon. Bake in the oven for 30-40 minutes or until the squash is fork tender. Set aside when done.
- While the squash is baking, brown 1 lb of ground pork in a large skillet. Remove the pork from the pan and set aside, reserving some of the fat for cooking.
- Saute the diced onion in the pan for 2-3 minutes. Add in the celery and apple and saute until softened. Stir the ground pork back into the mixture and season with salt, thyme, and rosemary. Remove from heat.
- Stuff the acorn squash halves with the pork, celery, onion and apple mixture and top with dried cranberries. Serve warm and enjoy!
- Category: Fall Dishes
- Method: Baked
- Cuisine: American