Low Carb Savory Stuffed Acorn Squash

Elevate your weeknight dinner routine with this Low Carb Savory Stuffed Acorn Squash—a deliciously wholesome recipe that blends nutritious ingredients with comforting flavors. Tender roasted acorn squash halves serve as edible bowls for a hearty filling of sautéed Italian sausage, kale, mushrooms, and aromatic rosemary, all tossed in a medley of melted parmesan and mozzarella cheese. Perfectly seasoned with garlic, onion, and black pepper, this low-carb dish is a satisfying way to incorporate seasonal produce and bold, savory flavors. Ready in just under 90 minutes, it’s an impressive, gluten-free centerpiece for your family table or fall entertaining.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 0.5 pound ground Italian sausage
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup mushrooms, diced
• 1 teaspoon rosemary, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully cut each acorn squash in half, removing the seeds and stringy bits from the center.

Step 3

Brush the inside of each squash half with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.

Step 4

Roast in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork.

Step 5

Meanwhile, in a large skillet over medium heat, add the remaining tablespoon of olive oil.

Step 6

Add the ground Italian sausage to the skillet, breaking it up with a spoon until browned and cooked through, about 7-10 minutes.

Step 7

Stir in the chopped onion and cook for another 3 minutes until the onion starts to soften.

Step 8

Add the minced garlic, chopped kale, and diced mushrooms to the skillet, cooking until the kale has wilted and the mushrooms are tender, about 5 minutes.

Step 9

Season the mixture with rosemary, salt, and black pepper, stirring to combine.

Step 10

Remove the skillet from heat and stir in the grated parmesan cheese.

Step 11

Remove the squash from the oven and flip them over so they are cut-side up.

Step 12

Spoon the sausage and vegetable mixture evenly into each acorn squash half.

Step 13

Top each filled squash with shredded mozzarella cheese.

Step 14

Return the squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and golden brown.

Step 15

Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Serving size	(2566.4g)

Amount per serving	% Daily Value*
Calories	2402.3

Total Fat 113.6g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 245.0mg	0%
Sodium 4062.2mg	0%
Total Carbohydrate 292.0g	0%
Dietary Fiber 83.1g	0%
Total Sugars 10.2g
Protein 98.0g	0%

Vitamin D 23.6IU	0%
Calcium 1969.1mg	0%
Iron 17.7mg	0%
Potassium 9955.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 15.2%

Carbs: 45.2%