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Stuffed Acorn Squash (Paleo, Whole30, AIP)

  • Total Time: 55 minutes
  • Yield: 4 servings 1x


  • 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
  • 23 tbsp dried cranberries, sugar and oil free (like this)


  1. Preheat oven to 400 F and line a large baking pan with parchment paper
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stuff the acorn squash halves with the pork, celery, onion and apple mixture and top with dried cranberries. Serve warm and enjoy!


All nutritional information are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 45
  • Category: Fall Dishes
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 333
  • Fat: 14.7g
  • Carbohydrates: 28.7g
  • Fiber: 4.8g
  • Protein: 24.5g