• 3 acorn squash, halved
  • 1 Tbsp & 1tsp olive oil
  • 1 lb sweet Italian turkey sausage (ie. Butterball)
  • 1 small onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 2 small apples, diced
  • ½ tsp sage
  • ½ cup panko bread crumbs
  • ½ cup parmesan cheese, divided
  • ½ tsp salt
  • pepper to taste


Preheat oven to 400 degrees.
Using a sharp knife cut off each end of each acorn squash removing as little as possible. Then cut each squash in half. Spoon out seeds and discard. Brush 1Tbsp olive oil inside and on top of the acorn squash. Sprinkle with salt and pepper. Bake for 40-60 minutes depending on size of your squash until tender and you can pierce with a fork. While the squash is baking begin sautéing the sausage for about 5 minutes until cooked through and set aside. Then add 1tsp olive oil, onions and celery to your pan and sauté for another 2-3 minutes until the vegetables start to brown. Add apples to the pan and sauté for another 2 minutes or until softened. Stir in sage and bread crumbs. Add cooked sausage back into the pan along with ¼ cup parmesan cheese and stir until cheese begins to melt. Set aside. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled. Return to the oven and bake an additional 15-20 minutes depending on size of squash. Remove from oven and top with remaining parmesan cheese. Enjoy!

Makes 12 servings
Serving Size: ¼ squash


Calories 161
Fat 6.5g
Saturated Fat 2.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.1g
Cholesterol 25mg
Sodium 353mg
Potassium 433mg
Carbohydrate 18g
Fiber 2.5g
Sugar 2g
Protein 10g

Modified from