Acorn squash stuffed with sausage, bread crumbs (keto version too!), cheese, and loaded with herbs and spices that your whole family will love!
If you love delicious, buttery sweet acorn squash, you're gong to flip for this delicious baked version, loaded with sausage, breadcrumbs, and cheese - it's a savory side dish everyone will beg to have again and again!
If you're looking for a perfect easy side dish to serve for Thanksgiving or Christmas dinner, you'll love this dish!
For more keto side dishes, click here.
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Table of contents
How To Prep Acorn Squash
Preparing acorn squash for baking is relatively easy - it needs to be cut in half, and then cleaned out.
Use a heavy, large, sharp knife, cut squash in half.
Using a spoon, lightly scrape any strings, seeds, or "slimy" strings from the inside of the squash - much like a pumpkin or spaghetti squash.
Acorn squash doesn't have as much to clean out, making it a faster squash to prep for baking.
Keto Breadcrumb Alternative
This recipe works perfectly with keto breadcrumbs - simply swap them out at a 1:1 ratio for a delicious low carb, gluten free swap!
Using keto breadcrumbs eliminates a lot of carbs from this dish, and helps fill you up with more protein.
We love using pork rinds as a tasty alternative to breadcrumbs - you can simply grind them in a grinder or blender and pulse until the texture of fine crumbs. Use just as you'd use breadcrumbs.
If you'd like to buy keto breadcrumbs - both pork and other low carb alternatives - check my suggested brands below.
The Best Keto Breadcrumbs
- Pork Panko - pre-seasoned ground pork rinds that perfectly mimic panko breadcrumb texture
- Ranch Nutcrumbs - nut-based breadcrumb alternative with a zippy ranch flavor
- Italian Nutcrumbs - Italian herb flavored nutcrumbs
How To Make Stuffed Acorn Squash Ahead of Time
This recipe is perfect for smaller kitchens - because you can pre-bake the squash to tender, stuff, and pop in the fridge to bake just before your meal.
To make ahead of time, halve and clean squash and bake to tender.
Brown sausage, mmix with breadcrumbs, and stuff squash.
Wrap squash in plastic wrap and place in refrigerator until ready to bake to serve.
Bake until piping hot, about 35 minutes.
How To Store and Reheat
Baked squash stored in an airtight container in the refrigerator can last up to four days.
Frozen squash can be safely stored for up to four months.
To reheat, thaw overnight in the refrigerator (if frozen), and bake at 350 degrees Fahrenheit until piping hot.
What to Serve With Acorn Squash
Acorn squash is a fabulous side dish for hearty meats or as a meal in itself - check out some of our favorite dishes that pair perfectly with this stuffed squash!
- Easy Sautéed Squash and Zucchini Recipe
- Brown Sugar Bacon Wrapped Scallops Recipe
- The Best Easy Broiled Lobster Tails Recipe
- The Best Easy Prime Rib Recipe
- Garlic Butter Roasted Potatoes Recipe
- Garlic Chinese Style Green Beans
- The Best Easy Baked Scalloped Corn Recipe
- The Best Easy Keto Mashed Cauliflower Recipe
- Easy Blueberry Peach Cobbler Recipe
- Cherry Danish Cheesecake Bars Recipe
- Slow Cooker Keto Pumpkin Bread Pudding Recipe
This recipe is great with crumbled bacon instead of sausage for a bit of a crunchier, saltier kick.
Acorn squash is very high in carbs - so there are a couple tips to keep this dish in your macros.
Double the stuffing ingredients, and halve the amount of squash you'll eat per person.
Think of it as more of a taste of squash with the filling, instead of a taste of filling with squash if you're not watching carbs.
Easy Sausage Stuffed Acorn Squash Recipe
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- 2 medium acorn squash, cut in half lengthwise, seeds removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, divided
- ½ cup diced onion
- ½ cup diced bell pepper (color of your choice)
- ¼ teaspoon dried rosemary
- ⅓ teaspoon dried thyme
- ⅛ teaspoon ground sage
- ½ pound breakfast sausage
- 2 cloves garlic, minced
- 1 cup crushed butter crackers, divided
- ½ cup grated parmesan cheese, divided
- Chopped fresh parsley, garnish, optional
Preheat the oven to 400°F.
Place the acorn squash cut side up in a baking dish.
Drizzle the olive oil over the squash, season with the salt and pepper.
Place in the oven and roast for 40-50 minutes, until fork-tender.
While the squash is roasting, make the stuffing by sauteing the onion, bell pepper, rosemary, thyme, and sage in 1 tablespoon of the butter in a large skillet over medium-low heat.
Cook, stirring occasionally until the onion and peppers are softened, about 5 minutes.
Add the sausage and garlic, brown the sausage, breaking it up until cooked through.
Reserve 3 tablespoons of the crushed butter crackers for later, add the remaining crackers to the sausage mixture.
Reserve 2 tablespoons of the parmesan for later, add the remaining cheese to the sausage mixture.
Mix the stuffing until combined and take off the heat, set aside.
In a small microwaveable bowl melt the remaining 1 tablespoon of butter.
Mix the melted butter with the leftover crackers and parmesan, set aside.
Once the squash is done roasting, evenly distribute the stuffing into the cavity of each acorn squash half.
Sprinkle the cracker mixture over each of the squash halves.
Bake an additional 10 minutes to brown the topping.
Let cool slightly and serve with a parsley garnish, optional.
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