This Sausage and Kale Stuffed Acorn Squash is a feel-good meal that will boost your mood and warm you up during the cold fall and winter days.
Since I made my Easy Roasted Acorn Squash recipe last week, I can’t stop eating this yummy squash. Oh my God. It is now my favourite fall veggie. So, today, you’ll be amazed by this Sausage and Kale Stuffed Acorn Squash recipe too because this is so delicious that it will become your favorite for fall and winter dinners.
This recipe is not only hearty and satisfying, but it’s light and super fresh, too.
Sometimes, many of us experience a mood shift during the colder, darker days of winter. So, this is one more reason to make this recipe now, friends!
I’ve recently fallen in love with acorn squash, as I mentioned in my Easy Roasted Acorn Squash Recipe. Since then, I’ve made Taco Stuffed Acorn Squash, Sausage and Apple Stuffed Acorn Squash, and this amazing kale-stuffed one now!
How to Make This Sausage and Kale-Stuffed Acorn Squash:
This Sausage and Kale Stuffed Acorn Squash recipe is very easy to make. It’s so simple that I feel sort of guilty even calling this a recipe…hahahahha! But when I made it, it turned out so delicious that I thought I should share it with you, my readers.
So, to make this recipe, you just need to…
- Bake the squash in the oven for about 50 to 60 minutes.
- While the acorn squash is in the oven, prepare the filling by cooking the sausage and then sautéing onions, garlic, mushrooms, kale, and tomato sauce in the skillet.
- Then, when the acorn squash is baked, remove it from the oven and stuff the baked squash with the filling you just prepared.
For more details about how to make this recipe, visit the recipe carb below.
Tips and Notes to Make This Sausage and Kale Stuffed Acorn Squash:
- You can stuff the acorn squash with a number of things. If sausage is not your thing, you can replace it with cubed chicken breast, shrimp, tofu, or any other type of protein you prefer.
- Or you can also make a vegetarian version of this dish by replacing sausage for rice or quinoa.
- This sausage and kale stuffing can really be used to fill any type of winter squash. It goes really well with butternut squash or sweet potato, too. Or you can try this Easy Ground Turkey Stuffed Peppers but with the sausage kale stuffing instead!
- After you bake the acorn squash, its skin becomes so thin that you can actually eat it. Awesome, right?

Sausage and Kale Stuffed Acorn Squash
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Ingredients
For the Acorn Squash
- 2 acorn squashes cut half with seeds scooped out
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
For Sausage and Kale Stuffed
- 1 +1 tablespoons olive oil
- 1 pound spicy Italian sausage casings removed and nitrate-free
- 1/2 large onion diced
- 2 cloves garlic minced
- 2 cups white mushroom sliced
- 1/2 bunch of kale center rib removed and torn into pieces (about 3 cups prepared)
- ½ cup tomato sauce make your own or use sugar-free tomato sauce
- salt and black pepper to taste
Instructions
- Preheat oven to 370 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
- Bake in over for 50-60 minutes, until skin is soft and fork-tender.
- While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
- In the same skillet, add remaining 1 tablespoon oil and onions; cook until they’re soft, 3 minutes. Add garlic and cook for 30 seconds.
- Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
- Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.
- Bring back the sausage and stir well to combine.
- Divide kale-sausage filling among squash.
- Top with Parmesan if you desire before serving. Enjoy!
Tips
- If you have trouble cutting your acorn squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
- If you don't want to use sausage in the filling, you can replace it for cubed chicken breast, shrimp, tofu or any other type of protein you prefer.
- Make sure you clean the exterior of the squash thoroughly as the skin is a delicious part of the meal once baked!
- To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
- To reheat: Reheat the acorn squash in the microwave or oven.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Joaozito felix says
Delicia de prato
Maria Vilma Ribas says
Deu água na boca
Maria Vilma Ribas says
Hum delícia !
Suzanne says
This looks so good! What a great way to get all your nutrients in one dish! So healthy and hearty too!
Olivia Ribas says
Totally 😉
Vanessa says
Thanks for sharing! Do they keep long?
Olivia Ribas says
yes about 4 days in the fridge.
Heather says
This was delicious! Great flavors and a very satisfying meal.
Olivia Ribas says
Glad you liked it!
Heather says
I have made this a handful of times and we love it! Great recipe!
Olivia Ribas says
So glad you enjoyed this recipe!
Heather says
I have made this multiple times and we love it!
Olivia Ribas says
That’s fantastic to hear! I’m thrilled that you love this recipe.
Marie says
OMG outstanding recipe. LOVE IT! I don’t think I even want to try a new recipe again, when I could have made this one. YUM! Thank you!
Olivia Ribas says
I’m overjoyed to hear how much you loved the recipe! Your enthusiasm is truly appreciated. Sometimes, when you find a recipe that’s a hit, it’s hard to beat. Thanks for your kind words, and happy cooking with your newfound favorite!