Quick Sausage and Peppers in Acorn Squash

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  A weeknight meal made simple. Bursting with layers of flavor, it is sure to make your regular meal rotation. 

Quick & Easy Sausage and Peppers stuffed into a harvest Acorn Squash - a gluten free & healthy spin on a family favorite

Quick Sausage and Peppers in Acorn Squash

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 I’m a big sausage & peppers fan. BIG TIME. Growing up, my parents helped man the Sausage & Pepper Booth at our annual, fall church fair, so I always associate the flavors of the savory sausage and sweet & garlicky peppers with this time of year.


Harvest Squash with Sausage and Peppers

There’s something about biting into the soft & inviting bun and hitting the crunchy snap of the sausage casing; it makes my carnivorous heart happy. We’ve talked about white bread and refined carbs before, they really don’t have a place at my weeknight table. I wanted something that is going to keep this hungry belly fuller but still give me the soft texture I crave.

I have never cooked with acorn squash before this year, and I am now kicking myself! In my opinion, they are the easiest squash to cook with. Their skin is not as thick as other varieties, which makes them much easier to cut. You can easily roast them whole or in slices, with the skin on, which saves a large amount of time and arm strength. Today, we’ll just cut them in half, scoop out the seeds, and let the oven do the rest. They come out oh-so-soft, creamy & sweet.

Acorn Squash stuffed with Sausage and Peppers

Here’s what an Acorn Squash looks like! After roasting, of course.

The acorn squash provides us with the needed carbohydrates here, it is mainly a starchy veggie. The starches in the acorn squash give us some awesome benefits like antioxidants and anti-inflammatory & insulin-regulating properties.** As a more complex carb, I find that it keeps me much fuller, longer. They are also in season, so I was able to buy two for less than what a bag of buns would have cost!

Not only does this dish give us some serious veggie intake with the peppers, onions, and squash, but we also have a balance of protein and complex carbs to round the dish out fully. Instead of topping with cheese,  I like to use almond meal, which gives a sweet, nutty finish. Boooyaaaa.

I’ve been all about upping my veggie content lately. If you’re struggling, think about adding some Balance Shots by Life Equals into your weekly routine. They contain 1/2 of your day’s suggested fruit & veggie intake! (this is an affiliate link)

Easy Sausage and Pepper Dish

WHAT YOU’LL NEED:

Acorn Squash – usually found with the other squash and potato varieties in the produce section!

Natural Sausage – Chicken Sausage is a great idea and found in the deli isle!

Red & Green Bell Peppers

Onion

Fresh Garlic

Oregano

Olive Oil

Optional: Almond Meal – here is my recipe if you want to make your own!

Easy and Healthy Stuffed Squash

WHAT YOU’LL DO:

Preheat your oven to 400 degrees.

Rinse off your acorn squash. Cut in half and scoop out the insides. I want you to cut a bit off the rounded side to make sure the squash bowl doesn’t roll around on you. Like this:

Acorn Squash With Sausage and Peppers

Place the cut squash on a cookie sheet, drizzle with half of the olive oil & salt and place into the preheated oven for about 40 mins. I rotated the baking sheet halfway through.

Heat a large saucepan on medium-high and add the remaining olive oil. Take out your sausage links, cut them in half lengthwise and then into bite size pieces. Toss them into the heated pan.

While the sausage is going, chop your veggies. I sliced my onion into thin rings and separated them when I put them in the pan. The peppers were cut into larger chunks, about 1/2 -1 inch long pieces. I like a chunkier blend of sausage and peppers. The garlic got a rough mince, I like a larger than usual chunk.

Easy Sausage and Peppers

When the sausage is browned, remove it from the heat onto a plate, place the pan back on the burner and toss in the onions and peppers. When the onion and peppers start to brown and soften, after about 5 mins, add the garlic, oregano, and the remaining salt and allow these to sweat and release flavor. Let the veggies go about 5 mins more stirring as you go. Add the sausage back into the mix and turn the burner off.

When the squash is roasted, transfer it to a plate, scrape out a little of the soft insides, about 2 tbsp. or so. Fill with sausage and peppers and top with almond meal, if you wish! I find the almond meal give a really warm & nutty flavor that replaces the need for any cheese!

What are some of your favorite comfort foods?

xoxx,

Miss AK

Sausage and Peppers with Roasted Acorn Squash

5.0 from 1 reviews
Quick Sausage and Peppers in Acorn Squash
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Oven Preheated to 400 degrees {gluten free, dairy free, grain free}
Ingredients
  • 2 Acorn Squashes
  • 1 package of Natural Sausage - Chicken Sausage is a great idea and found in the deli isle!
  • 2 Red Bell Peppers
  • 1 Green Bell Pepper
  • 1 large or 2 small Onions
  • 2 - 4 cloves of Fresh Garlic (depending on how much you like it)
  • 1 tbsp. of Oregano
  • 1 tsp of Olive Oil
  • 4 tbsp. of Almond Meal
  • ½ tsp of salt
Instructions
  1. Preheat your oven to 400 degrees.
  2. Rinse off your acorn squash.
  3. Cut in half and scoop out the insides.
  4. I want you to cut a bit off the rounded side to make sure the squash bowl doesn't roll around on you.
  5. Place the cut squash on a cookie sheet, drizzle with half of the olive oil & salt and place into the preheated oven for about 40 mins.
  6. I rotated the baking sheet halfway through.
  7. Heat a large saucepan on medium-high and add the remaining olive oil.
  8. Take out your sausage links, cut them in half lengthwise and then into bite size pieces.
  9. Toss them into the heated pan.
  10. While the sausage is going, chop your veggies.
  11. I sliced my onion into thin rings and separated them when I put them in the pan.
  12. The peppers were cut into larger chunks, about ½ -1 inch long pieces.
  13. The garlic got a rough mince.
  14. When the sausage is browned, remove it from the heat onto a plate, place the pan back on the burner and toss in the onions and peppers.
  15. When the onion and peppers start to brown and soften, after about 5 mins, add the garlic, oregano, and salt and allow these to sweat and release flavor.
  16. Let the veggies go about 5 mins more stirring as you go.
  17. Add the sausage back into the mix and turn the burner off.
  18. When the squash is roasted, transfer it to a plate, scrape out a little of the soft insides, about 2 tbsp. or so.
  19. Fill with sausage and peppers and top with almond meal, if you wish!

Quick & Easy Sausage and Peppers stuffed into a harvest Acorn Squash - a gluten free & healthy spin on a family favorite

 

 

**sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63

12 Comments
  • Julie Lichtman

    Reply

    I am currently at work, reading your blog and DROOLING! This looks absolutely amazing. I may stop at the market and buy an acorn squash for dinner now!

    • Miss AK

      You just made my day! I hope you do!

  • Emily Weir

    Reply

    This looks super tasty! I’ve never cooked with acorn squash; I think I’m a little intimidated by it. But sausage and peppers are such a comforting combo that I think I need to suck it up and try this.

  • Ellie | Hungry by Nature

    Reply

    YUM girl! I adore stuffed acorn squash in the fall – and I just tried it for the first time last year. So so good!
    Ellie | Hungry by Nature recently posted…Italy Part 1: Venice, Cinque Terre, FlorenceMy Profile

  • Rebecca @ Strength and Sunshine

    Reply

    Anytime I see sausage and peppers I’m transported to the Jersey shore during summer time and the boardwalk classic of sausage and peppers! The SMELL!

  • Chrissa - Physical Kitchness

    Reply

    ALLIE!!! This looks SO SO SO good. And quintessential fall! I love how hearty this is – I’m sure my hubby will be a huge fan (he’s a big eater) 😉

    • Miss AK

      This is TOTALLY man food! My recipes can never be too girly when my boyfriend is eating, he’s a big eater, too!
      Miss AK recently posted…Sneaky Sweet Potato Oat CupsMy Profile

  • Britney @ Savour and Shine

    Reply

    Girl, I made this tonight and it was SO GOOD! First time trying acorn squash and I loved it!!!
    Britney @ Savour and Shine recently posted…The 12 Best Healthy Bowl RecipesMy Profile

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