Stuffed Acorn Squash


Here is another one from Paleo Slow Cooking.  I love acorn squash, a little sweet and I’ve always made it using honey and cinnamon not stuffing it.  This was a hit in our house.  Will definitely be making this one again.

2-3 small acorn squash
1 pound mild Italian pork sausage (I used sweet, casing removed and chopped)
1 cup onion, diced
2 cups mushrooms, chopped
2 cups spinach leaves
1 cup of water
  1. Place 1 cup of water in the bottom of your slow cooker.
  2. Cut the acorn squash in half lengthwise, remove seeds and set aside.
  3. In a large skillet, brown the Italian sausage over medium heat.
  4. Add the onion, mushrooms and spinach to the sausage, cook for one or two more minutes.  Remove from heat.
  5. Stuff the cavity of the halved acorn squash, it’s okay to overstuff them.
  6. Place the squash in the slow cooker.
  7. Cover and cook on high for four hours.

*I didn’t have room to cook mine in the crock pot, I did 2 full acorn squashes making 4 of them total.  I placed in the oven baking at 350 degrees F for 50-70 minutes*



About kestrada11

I love a challenge and love to challenge people to be their best!
Image | This entry was posted in Beef, Pork and Lamb, Paleo. Bookmark the permalink.

1 Response to Stuffed Acorn Squash

  1. Megan says:

    Yum! I made stuffed acorn squash last night too! I did chicken, kale, and salsa!

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