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Sausage stuffed acorn squash filled with ground pork, apples, pecans, cranberries, and spices. It is sitting on a baking sheet surrounded by more stuffed squash with the filling scattered across on the silicone mat they are sitting on.
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4.72 from 7 votes

Sausage Stuffed Acorn Squash (Paleo/Whole30)

Hearty and comforting Sausage Stuffed Acorn Squash with apples, pecans, and cranberries make a quick and easy holiday dish that only requires 11 ingredients and 40 minutes. Whip them up for a holiday party or an easy weeknight fall dinner. Paleo, Whole30, gluten free, and dairy free.
Course Main Course
Cuisine American
Keyword Sausage and Apple Stuffed Acorn Squash, Sausage Stuffed Acorn Squash, Stuffed Acorn Squash Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 586kcal
Author Kelly


  • 3 small-medium acorn squash (about 1700 grams without seeds)
  • 1 tablespoon avocado oil (plus more for coating)
  • 1 cup diced onion (120 grams)
  • 2 cloves garlic, minced
  • 2 pounds ground pork
  • 1 medium apple, roughly diced (2 cups/175 grams)
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried cranberries
  • salt and pepper, to taste


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone mat.
  • Slice your squashes in half and scoop out the seeds. Coat the flesh with a little oil and place flesh side down on your silicone mat lined baking sheet. Roast for 25-30 minutes until soft and the skin gives a little when you press into it.
  • When there is about 13 minutes left on the acorn squash, make the pork mixture. In a large skillet, add avocado oil and let it get hot. Add onion and garlic and sauté for 3-4 minutes until softened and fragrant. Add pork and salt and pepper and break up with a meat chopper. Saute for 5-7 minutes until mostly browned. Add in apple, cinnamon, ginger, cloves, nutmeg, and a little more salt and pepper and mix well to combine. Saute for 2-3 more minutes. The meat should be cooked through and thea apple should be softened. Turn off heat and stir in pecans and cranberries.
  • Remove acorn squash from the oven and flip over with tongs. Stuff acorn squash with pork mixture, dividing evenly between squashes. If needed, you can scoop out some of the flesh of the acorn squash to make more room for the pork. Place back in the oven for 2-3 minutes to warm through or eat right away!


Serving: 1stuffed squash | Calories: 586kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 1060mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 56mg | Calcium: 28mg | Iron: 20mg