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Stuffed Acorn Squash is a hearty and festive supper for a fall evening!


My reasons for working out on a regular basis are wide and varied, but when I put pen to paper cursor to word doc, these 5 reasons rise right to the top:

margaritas (source)

1. So I can eat all the glorious, olive oil brushed, prosciutto laced, cheese stuffed paninis from adorable, affordable, accessible new French places in town that I want!

Some co-workers and I hit up Tartine…an adorable, affordable, accessible new French place in town…for lunch today, and the Prosciutto Panini I ordered was so crispy, I’m certain they heard my first bite down in Texas. I must know how they do this. These are the things that keep me up at night.

2. See #1.

3. For my physical health. Gotta’ keep the ol’ ticker and other vital organs in tip top shape.

4. See #1. For my mental health. I’m not a running is cheaper than therapy! type person, but you can’t argue with a feel-good flow of endorphins brought on by a good sweat sesh. Self made medicine, for the win!

5. So I don’t have to wash my face before bed. It’s true. Having to wash your face before bed is seriously the pits, but if you workout in the evening then take a shower – voila! – no splish-splashing when you’re half asleep at 10pm later that night. Sometimes it’s all I need to think about to push myself into that workout I’m dreading…

Like tonight, for instance. Oooo, that sandwich at lunch was absolutely mouthwatering, but definitely heavier than what I usually devour around noon on a normal day. When 5pm rolled around I was absolutely dragging – feeling heavy and lethargic.

The thought of hunching over the bathtub scrubbing my face in 5 hours, inevitably getting my hair, t-shirt and bathroom floor soaking wet, proved too much to bear though, and was just the push I needed to get out the door for a 4 mile run on the trail.

It was slow, but it was good. And HOT! I don’t think I’ve told you, but we have been rocking 80 degree weather here all week. The Midwest likes to keep you on your toes like that.

Despite the heat, I decided to turn the oven on tonight for dinner featuring a roasted delicacy – Double Stuffed Acorn Squash. I picked up a perky acorn squash at the Farmers’ Market last weekend, and knew exactly what I was going to be doing with it.


Stuffing it!


Stuffing it with spicy red wine & cheese infused chicken sausage, a chopped honeycrisp apple (that was hard to sacrifice) and some whole-wheat stuffing mix made moist and extra-flavorful with chicken broth.


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Piled deep and high within the squash that I roasted ’til it was golden brown and oh-so tender,


then popped under the broiler ’til it was golden brown.


Each bite of this double stuffed squash – that is, squash stuffed with stuffing – was a new flavor experience.


The squash was sweet, the apple tart, the sausage spicy and the stuffing savory. It was perfect!


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Stuffed Acorn Squash


Stuffed Acorn Squash is a hearty and festive supper for a fall evening!


Serves 2

  • 1 acorn squash
  • Extra virgin olive oil
  • salt & pepper
  • 2 sausage links (can be chicken, turkey or pork - I used Trader Joe's Red Wine & Cheese Chicken Sausage)
  • 1 small apple, peeled and chopped into 1/4" cubes
  • 1 cup chicken broth, divided
  • 1/2-5oz box Stove Top stuffing


  1. Preheat oven to 425 degrees. Pierce acorn squash several times with a knife, then place on a microwave-safe plate and cook for 2 minutes. Cut the squash in half lengthwise, scoop out seeds, then microwave for 1 additional minute.
  2. Lay squash halves on a baking sheet, skin side down, then brush with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, or until a knife inserted into the thickest part of the squash goes in easily.
  3. Meanwhile, in a skillet over medium-high heat, remove sausage from casing and sauté with apples until sausage is cooked through, breaking it up as it cooks. Turn the heat down to medium-low, and continue to cook until apples are soft but not mushy, ~3-4 more minutes. Add up to 1/4 cup chicken broth to keep apples from burning.
  4. In a separate, small saucepan, bring 3/4 cup chicken broth to a boil. Pour in half the box of stuffing, stir, then place a lid on top and turn the heat off. Allow the pan to sit for 5 minutes, then fluff stuffing with a fork.
  5. Combine stuffing with sausage & apple mixture then mound onto cooked acorn squash halves. Place under the broiler until stuffing is golden brown on top.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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This dinner was light, yet filling, and will make for some really great leftovers too.




What is your #1 reason for working out?