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Autumn Stuffed Acorn Squash

Autumn Stuffed Acorn Squash is packed with a rice stuffing featuring chicken sausage, sage, apples, and thyme. You can serve it for dinner, then pack the extras for lunch, or make it ahead to freeze for the month.

Servings 6
Author Gina Homolka - Skinnytaste Meal Prep


  • 3 small acorn squashes 22 ounces each, washed, halved lengthwise, and seeds removed
  • Olive oil spray
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup (3 ounces) uncooked wild rice I used black rice
  • 1 tablespoon olive oil
  • 1 small yellow onion chopped
  • 1 medium carrot chopped
  • 1 medium celery stalk chopped
  • 2 garlic cloves minced
  • 4 links (11 ounces total) sweet Italian chicken sausage casings removed
  • 1 Granny Smith apple chopped into ¼-inch pieces
  • tablespoons chopped fresh sage
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 cups chopped kale


  1. Preheat the oven to 375° F.
  2. Spritz both sides of the squash with olive oil spray. Season the insides with the salt and black pepper to taste.
  3. Place the squash on a large baking sheet, skin side up, and bake until soft and tender, 45 to 50 minutes.
  4. Meanwhile, cook the rice according to the package directions and set aside.

  5. In a large skillet, heat the olive oil over medium heat. Add the onion and carrot and cook until beginning to soften, about 3 minutes. Add the celery and cook until softened, about 2 minutes more. Add the garlic and cook until fragrant, about l minute.
  6. Add the chicken sausage, breaking it up as it cooks, until cooked through, about 6 minutes. Add the apple, sage, thyme, broth, wine, and kale. Mix well and cook until the liquid evaporates, 10 to 15 minutes. Mix in the rice and remove from the heat.

  7. Fill the acorn squash cavities with the rice and sausage mixture, about a generous ¾ cup each. Transfer to a large casserole dish, cover with foil, and bake until heated through, about 15 minutes. Serve hot.

Recipe Notes

FREEZE AND SERVE LATER: After stuffing the cavities, transfer to airtight containers or a large covered baking dish and transfer to the refrigerator or freezer. If reheating from frozen, let thaw in the refrigerator for 1 to 2 days. Reheat in the microwave for 3 to 4 minutes or in a 375° F oven for 20 to 30 minutes, until heated through. 

→ SKINNY SCOOP To make your "bowl" sit flat, simply slice the squash in half lengthwise and slice off a tiny piece of the skin at the bottom of each half.