Recipes

Low Carb Stuffed Acorn Squash Recipe

Atkins Low Carb Stuffed Acorn Squash
11g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.9g

Protein

25.1g

Fat

5.3g

Fiber

340.3cal

Calories

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INGREDIENTS

  • 283 1/2 grams Squash, winter, acorn, cooked, baked, with salt
  • 1 1tsp Olive Oil
  • 8 oz Breakfast Sausage, pork
  • 4 Tbsp Scallion (green onion, chopped)
  • 1 tsp Garlic
  • 0 1/2 cup, diced Celery, raw
  • 0 3/4 cup Button Mushroom, raw, sliced
  • 0 3/4 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 24 each Walnut Halves, raw
  • 0 1/4 cup (8 fl oz) Chicken Broth or Bouillon
  • 0 1/4 cup Pineapple Chunks, canned in water
  • 0 3/4 tsp Sage, ground
  • 0 1/2 teaspoon Rosemary, fresh (0.7 g per teaspoon)
  • 0 1/8 teaspoon Thyme, dried
  • 0 1/4 tsp Black Pepper, ground
  • 1 Tbsp Parsley, fresh, chopped
  • 0 1/4 tsp Salt

DIRECTIONS

Ingredient note: Use 2 small acorn squash for this recipe, each about 11-ounces (raw and untrimmed). Each squash of this size will provide about 5-ounces (total 283.5 grams for two) cooked squash flesh. 

  1. Preheat oven to 425°. 
  2. Use a sharp knife to cut the squash in half from stem to tip; scrape out seeds. Brush ¼ teaspoon olive oil in the well and flesh of each squash half and sprinkle each with salt and pepper. Place cut side down in a rimmed baking sheet and bake until tender, about 20 minutes. 
  3. While the squash is roasting, make the filling. In a 10-inch skillet over medium heat, brown the sausage until cooked through. Add the green onions and garlic and sauté, stirring frequently about 2 minutes. Mix in celery and mushrooms and continue to sauté 3 minutes, or until the mushrooms have released their liquid. Mix in the frozen cauliflower rice and chopped walnuts. 
  4. In a blender, puree the pineapple and chicken broth. Pour over the sausage filling and stir to mix in completely. Mix in the parsley, sage, rosemary, salt, pepper, and thyme. Continue to cook over medium heat until the liquid is reduced and flavors meld, about 5 minutes.
  5. Remove the squash from the oven and reduce temperature to 350°. Use a hot pad to flip the roasted squash to cut side up on the baking sheet. Fill the well of each squash with about ½ cup filling. Return to the oven for 20 minutes, or until heated through and fully cooked. Serve warm. One half squash (about 2.5-ounces cooked squash) filled with ½ cup sausage mix is one serving.

Cooking Tip

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