Sausage Stuffed Acorn Squash

Serving Size: 4-6  |  Cook Time: 1 hr


  • 1 Cups Chicken Bone Broth
  • 4 medium acorn squash (cut in half lengthwise
  • seeds scooped out)
  • 2 lb. pork sausage (casings removed and sugar free)
  • 2 medium yellow onions
  • 2 Tbsp ghee
  • 4 garlic cloves (sliced)
  • 1 large honey crisp apple (cored and sliced into bite sized pieces)
  • 4 c fresh spinach
  • 1 Tbsp fresh rosemary (chopped)
  • 1 Tbsp fresh thyme (chopped)
  • salt and pepper to taste


  1. Preheat oven to 415 degrees F.
  2. Drizzle olive oil over acorn squash and roast skin up for 35 minutes, or until the squash feels tender when pressed.
  3. Meanwhile, sautéed onions and garlic in ghee in large skillet. Cook about 5 minutes, stirring often. Add 1 tsp salt.
  4. Add sausage, breaking it up with the back of a large wooden spoon. Cook until browned, about 5 minutes.
  5. Deglaze pan by adding Osso Good bone broth to the skillet, and bring up any bits stuck to the pan with the large wooden spoon.
  6. Add the apple, rosemary, and thyme. Stir well. Add spinach, mixing as it wilts. Season with salt and pepper to taste.
  7. Pour stuffing into cooked acorn squash. Increase temp to 425 degrees F and cook for an additional 10 minutes. Serve and Enjoy!

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