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Stuffed Acorn Squash Recipe
This healthy stuffed acorn squash recipe is a simple side dish that has all your favorite fall flavors! Stuffed with a low carb stuffing, this easy dish is vegan, paleo, grain free, gluten free and even Whole30 friendly! It's the perfect weeknight side dish or even perfect for Thanksgiving dinner
Wash the outside of the acorn squash and dry it with a towel. Cut the squash in half (see post for tips). Scoop out the seeds.
Place a sheet of parchment or a silicone mat on a rimmed baking sheet and spray it with non-stick spray. Place the squash so the cut rim is on the baking sheet (so you see the skin not the flesh).
Bake the squash for 25 minutes at 450F
While the squash is baking make the low carb stuffing
Low carb stuffing
Start a pan over medium heat. While the pan is heating up, chop the onion and celery.
Spray the pan with non-stick spray and add the onion and celery. Cook 3-4 minutes until golden and slightly softened.
Add the frozen cauliflower, chopped fresh sage, dried thyme, salt and garlic powder to the pan and stir well. Let cook about 10 minutes, stirring occasionally.
After 10 minutes, add the vegetable broth and frozen spinach and stir well. Let cook about 5 more minutes.
Turn the stuffing off. At this point the squash should be almost done (or done). Let the stuffing sit until squash is done roasting.
Once the squash is done roasting, take it out of the oven and turn it over so you can stuff it with stuffing. Sprinkle with salt and cinnamon before stuffing.
Divide the stuffing between the squash (you will likely have some leftover).
You can serve it this immediately or you can put the squash back in the oven for 5 minutes to let the flavors meld together.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
208
Fat
2
g
Carbohydrates
43
g
Fiber
10
g
Sugar
11
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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