Low Carb Savory Stuffed Acorn Squash
Savor the perfect harmony of flavors with this Low Carb Savory Stuffed Acorn Squash recipe, an ideal choice for a wholesome and satisfying meal. Tender roasted acorn squash is generously filled with a flavorful blend of ground Italian sausage, earthy kale, and sautéed mushrooms seasoned with fresh rosemary, garlic, and onion. These vibrant stuffed halves are then crowned with a melty layer of mozzarella and parmesan cheeses, creating an irresistible combination of textures and tastes. With minimal prep and a hearty filling, this recipe is the ultimate healthy comfort food for fall and winter. Impress your family or guests with a nutrient-packed, gluten-free dish that’s as visually appealing as it is delicious! Perfect for low carb enthusiasts and anyone looking to elevate their weeknight dinner or holiday spread.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut each acorn squash in half, removing the seeds and stringy bits from the center.
Brush the inside of each squash half with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
Roast in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork.
Meanwhile, in a large skillet over medium heat, add the remaining tablespoon of olive oil.
Add the ground Italian sausage to the skillet, breaking it up with a spoon until browned and cooked through, about 7-10 minutes.
Stir in the chopped onion and cook for another 3 minutes until the onion starts to soften.
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.
Season the mixture with rosemary, salt, and black pepper, stirring to combine.
Remove the skillet from heat and stir in the grated parmesan cheese.
Remove the squash from the oven and flip them over so they are cut-side up.
Spoon the sausage and vegetable mixture evenly into each acorn squash half.
Top each filled squash with shredded mozzarella cheese.
Return the squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 10.2 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1969 mg | 151% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 9956 mg | 212% | |
*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.
