Recipe: Stuffed Acorn Squash

Acorn SquashWant a fun new recipe for your Thanksgiving spread? Try stuffed squash instead of stuffing to watch your carbohydrates and still get lots of flavor!



Prep Time:

20 minutes

Cook Time:

50-60 minutes


  • 2 medium acorn squash (about 1 1/4 pounds each), halved width-wise and seeded
 cooking spray
  • 1 tablespoon Olive Oil
  • 8 ounces Cremini mushrooms, sliced
  • 2 3-ounce links apple chicken sausage, cooked and diced
  • 8 ounces kale, stemmed and chopped
  • 1/2 teaspoons salt (optional)
  • 1/2 teaspoons ground black pepper
  • 1/2 cup fat-free, reduced sodium chicken broth
  • 1 cup dried cornbread stuffing
  • Optional: Top with dried cranberries


  • Preheat oven to 375 degrees.

  • Coat a baking pan with non-stick cooking spray and place squash cut-side down in the pan. Add about an inch of water and bake for 30 minutes.

  • While the squash is baking, add olive oil to a sauté pan over medium-high heat. Sauté mushrooms and chicken sausage until golden brown. Add kale, salt (optional) and pepper and sauté until kale is wilted, about 5-7 minutes.

  • Add the chicken broth and cornbread stuffing to the mushroom mixture and simmer until all of the liquid is absorbed.

  • Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with ¼ of the mushroom mixture then return to the oven. Bake for 15 minutes.

  • Cut each squash in half and serve.

  • Optional: Sub spinach, collards or Brussels sprouts for kale


Per Serving (1/2 sweet potato)

Calories: 150, Total Fat 5g, Cholesterol 20mg, Sodium: 280mg, Total Carbohydrate: 21g, Dietary Fiber 5g, Protein: 6g

Recipe from the American Diabetes Association at