Stuffed Acorn Squash… Fall Recipe!

So we left for Thailand and it was 90 degrees… we came back and it was in the 50s, windy and now gets dark before I leave work. It is finally fall in LA (at least for this week) and I was ready for some healthy fall deliciousness. I made a similar recipe last year and was excited to see acorn squash back at Trader Joe’s.



2 medium acorn squash

1 pound of sausage (I used pre-cooked from Trader Joe’s)

1 Tbs coconut oil

1/2 onion chopped

6 garlic cloves, minced

1 large apple, cubed

2-3 cups of fresh kale

1/4 cup chopped pecans

2 eggs

2 Tbs milk or water

1 Tbs chopped rosemary

goat cheese


Preheat Oven to 350 degrees

Cut squash in half and scoop out the seeds. I had ambitions to try and roast the seeds… but I didn’t.


Put the cut squash face down in a baking pan with 1 inch of water. Cook in the oven for 20-30 minutes until you can poke with a knife.

Take the squash out of the oven and let it cool. Turn the oven temperature up to 400 degrees.

When the squash is almost done, heat the coconut oil in a deep skillet and cook sausage, onion and garlic. Toss in the kale and apple and cook until the kale wilts (just a few minutes). Stir in the nuts and rosemary.


Whip the egg and milk together and pour in to the pan with the sausage mixture. Stuff the squash with this mixture and top with cheese. Put back in the oven for 15-20 minutes until baked. Enjoy!