Go Back Email Link
–+ servings

Sausage Sage and Cauliflower “Rice” Stuffed Acorn Squash

tinhateats
No ratings yet
Print Recipe Pin Recipe
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4

Equipment

  • Sheet Pan
  • Large saute pan
  • Parchment paper
  • mixing bowl

Ingredients
  

  • 1 lb Breakfast sausage
  • 2 Medium acorn squash halved
  • 2.5 cups Cauliflower rice I use already frozen and "riced"
  • 1.5 cups Celery diced
  • 1 Medium onion diced
  • 1-2 Cloves of minced garlic
  • 1 tsp Fresh minced sage
  • 1 tsp Fresh thyme sprigs removed
  • 3 tbsp Grass fed butter or Ghee
  • 1 tbsp Avocado oil
  • 1 pinch Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Line sheet pan with parchment paper. Slice Acorn squash in half (lengthwise or crosswise). Drizzle flesh side of squash with avocado oil and season with a pinch of salt and pepper. Place in oven for 40-50 minutes or until squash is fork tender and slightly browned around the edges.
  • While acorn squash is cooking, sauté breakfast sausage in a pan over medium high heat until golden brown. Transfer into bowl and set aside.
  • Using the same pan and the remaining fat from the sausage, sauté onions, garlic, and celery over medium heat for 3-5 minutes. Add Cauliflower rice, thyme, sage and cook for another 5 minutes until vegetables are cooked and slightly translucent.
  • Add sausage back into the pan with behetables and melt 3 tbsp of butter. Season with salt and pepper to taste.
  • Once squash is done cooking leave on the sheet pan and fill squash boats with stuffing mixture. Return to oven and broil for 2-4 minutes until tops are nicely browned and sizzling.
  • Serve right away and top with additional fresh herbs if desired. Enjoy!
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!