• Tristan Thibodeau, MSN

Andouille Sausage Stuffed Acorn Squash

{Paleo, Whole30, Gluten-Free, Dairy-Free, Added Sugar-Free}

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Thanksgiving might be over, but for me squash season doesn't end until summer starts! 😂This is a creative way to use up some of your leftover turkey, sausage, ham, or other protein from the Holiday to avoid food waste and enjoy a whole new dish! I used andouille sausage here but you can literally use any protein you want. This stuffed squash is savory, sweet, satisfying, and DELICIOUS!


Prep Time 15 minutes Cooking Time 30-40 minutes Yields 6-8 bowls of chili Ingredients

  • 1 acorn squash, cut in half and de-seeded

  • 2 T coconut oil (I used Nutiva Garlic infused Coconut Oil)

  • 1 yellow onion, diced ⠀

  • 3 cloves garlic, minced⠀

  • 1/2 lb ground meat of choice (I used andouille sausage)

  • 1 bundle of kale, rinsed and loosely chopped

  • 2 tsp cumin⠀

  • 1 tsp oregano

  • 1/2 tsp sage⠀

  • Parmesan for topping, optional

  • Sea salt and pepper to taste


  1. Preheat oven to 400 F

  2. Coat the halved and de-seeded acorn squash in 1 T of oil, season with salt and pepper, and place face down on a wax paper lined baking sheet.

  3. Roast squash for 30-35 minutes or until tender when pierced with a fork.

  4. Make the filling by adding 1 T oil + onion + garlic + kale to a deep skillet and sauté until soft and fragrant

  5. Add meat (if using) and cook thoroughly. If you are using sausage, cut into small pieces before adding to pan.

  6. Add spices and saute a few minutes longer to allow everything to come together.

  7. Once the squash is done cooking, remove the flesh from the skin with a spoon. Try to keep the skin in tact because you will be filling it and returning to the oven.

  8. In a bowl, mix together the squash flesh and the meat/kale mixture and then fill each half of the squash with the filling.⠀

  9. Top with fresh grated Parmesan cheese if desired and return to the oven for about 8-10 minutes!

  10. Top with thyme to garnish and serve!