Prep time: 15 min
Cook time: 30 min
Ingredients: 3 acorn squash; 1 lb pork sausage; ½ large yellow onion; ½ cup rice ((uncooked)); 1 15 oz can plain tomato sauce; ½ cup full-fat coconut milk; 2 cups spinach; ½ tsp garlic powder; ½ tsp paprika; ½ tsp dried oregano; ¼ tsp cumin; ¼ cup parmesan cheese ((optional)); salt + pepper to taste

This sausage stuffed acorn squash is the most perfect warm and comforting cold weather meal! Super filling and loaded with nutrients, it’s definitely going to be a winter staple for us. The cheese inside/on top is totally optional– would be just as good without if dairy isn’t your thing. Easy enough for a weeknight meal and even easier for lunch the next day!

Prep Time 15

Cook Time 30

Servings 6

Ingredients

3 acorn squash
1 lb pork sausage
½ large yellow onion
½ cup rice (uncooked)
1 15 oz can plain tomato sauce
½ cup full-fat coconut milk
2 cups spinach
½ tsp garlic powder
½ tsp paprika
½ tsp dried oregano
¼ tsp cumin
¼ cup parmesan cheese (optional)
salt + pepper to taste

Instructions

Heat oven to 425. Cook rice as directed. I used white rice- combined with 1 cup of water, brought to a boil, and then cover for 15 minutes. Remove from heat and let sit 5 minutes. Then uncover, fluff, and let cool a bit.
In the meantime, cut the top off squash, slice in half the long way, and scoop out seeds. Drizzle the insides with a little olive oil, salt + pepper. Flip, face down, onto a parchment paper or foil-lined sheet pan. Roast for 25 minutes. If you use 2 pans, you may need to cook for a little longer or switch the pans in the oven halfway to evenly cook. You want the squash to be tender and starting to turn golden, without being totally cooked.
To make the filling, heat a high-sided frying pan over medium heat with a little olive oil. Once hot, add in bulk sausage (or remove casings of regular) and break apart into smaller pieces. Cook until crispy + golden (about 10-15 minutes). Add in chopped onion and sauté for a few minutes more. Add in all spices at this point and stir to combine.
Pour in cooked rice, tomato sauce, and coconut milk. Stir to combine and heat through for 5 minutes. Add in spinach and stir to wilt for a few minutes. Option to add in 1/4 cup grated parmesan cheese here.
Remove squash from oven once they’re done and flip over. Scoop mixture into each cavity and cook for another 10-15 minutes. The tops should be golden and the squash easily pierced with a fork.
Grate more parmesan on top if you’d like. Enjoy! To reheat as leftovers, just pop back into the oven on 350 until warm.