Stuffing Stuffed Acorn Squash

Stuffing Stuffed Acorn Squash

Serves 4
Prep time 15 minutes
Cook time 35 minutes

2 acorn squash (not too big!)
Sausage 1/2 lbs
Oyster mushrooms ½ cup
Celery 3 ribs
Onion 1
Garlic clove 1
Red apple 1
Rosemary 2 fresh sprigs
Sage 10 fresh leaves
Coconut oil 1 tablespoon
Organic raisins 2 tablespoons
Cinnamon 2 teaspoons
Pomegranate seeds 3 tablespoons

  • Preheat oven to 400
  • Cut acorn squash in half, scoop out seeds and strings, drizzle a bit of olive oil in the inside of the squash and salt
  • Line a baking sheet with parchment paper and place squash face down
  • Cook for 30 minutes or until soft (but not falling apart)


  • Chop garlic
  • Chop rosemary and sage
  • Chop mushrooms coarsely
  • In a food processor, pulse onion, celery and apple until coarsely chopped
  • Remove casing from sausage and flatten slightly
  • In a nonstick pan, cook sausage until its cooked through (but not over cooked)
  • Take sausage out leaving fat in the pan. Chop sausage coarsely
  • Add chopped garlic and 1 tablespoons of coconut oil to pan
  • Cook garlic at low heat, stirring constantly until golden. When it is slightly golden, add water to stop cooking to ensure it doesnt burn
  • Add chopped mushrooms and cook until all their water dries
  • Add celery, onion, apple mix and rosemary, sage and cinnamon
  • Cook until soft
  • Add raisins, and chopped sausage
  • Taste for salt and pepper and add if necessary
  • Stuff acorn squash and broil before serving, 5 minutes or until golden
  • Garnish with pomegranate seeds