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Sausage and Kale Stuffed Acorn Squash

Yield: 4 people
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
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.
Print Recipe
4.37 from 19 votes


For the Acorn Squash

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
  • kosher salt and black pepper to taste


  1. Preheat oven to 370 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
  4. Bake in over for 50-60 minutes, until skin is soft and fork-tender.
  5. While squash is cooking, heat 1 tablespoon olive oil in a skillet over medium-high heat.
  6. Add sausage and using a wood spoon break into coarse pieces. Cook until brown. It’s about 5-6 minutes. Then, set it aside.
  7. 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.
  8. Add mushroom and cook for 3 to 5 minutes. Stir occasionally.
  9. Add kale and toss; add tomato sauce and cover the skillet with a lid and cook until kale is tender.

  10. Bring back the sausage and stir well to combine.

  11. Divide kale-sausage filling among squash.

  12. Top with Parmesan if you desire before serving. Enjoy!

Course: Main Course
Cuisine: American
Keyword: Acorn, dinner, Fall Meal, gluten-free, kale, paleo, sausage, Stuffed Acorn, whole30

Nutrition Information

Amount per serving (1/4) — Calories: 385, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 73mg, Sodium: 1150mg, Carbohydrates: 30g, Fiber: 8g, Sugar: 2g, Protein: 18g, Vitamin A: 4700%, Vitamin C: 94.1%, Calcium: 130%, Iron: 3.8%

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