Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

Try this dish in place of stuffing or as a vegetable side dish this Thanksgiving. You can also enjoy it any other night for dinner. It’s packed with flavor and nutritious ingredients.

  • Prep time
    20 min
  • Cook time
    45 min
  • Servings
    8 Servings
  • Serving size
    1/4 squash
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/4 squash
  • Amount per serving Calories 150

  • Total Fat 5g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 260mg
  • Total Carbohydrate 21g
    • Dietary Fiber 5g
    • Total Sugars 5g
  • Protein 6g
  • Potassium 570mg
  • Phosphorus 130mg


  • nonstick cooking spray
  • medium acorn squash (halved widthwise and seeded)
    2 (about 1 1/4 pounds each)
  • olive oil
    1 tbsp
  • cremini (baby bella) mushrooms (sliced)
    8 oz
  • fully cooked apple chicken sausage (diced)
    2 (3-oz) links
  • kale (stemmed and chopped)
    8 oz
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • low sodium chicken broth (fat-free, reduced sodium)
    1/2 cup
  • cornbread stuffing (dried)
    1 cup


  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

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

  5. Remove squash from the oven. Turn the squash over in the pan so the cut side is up. Fill each squash with 1/4 of the mushroom mixture then return to the oven. Bake for 15 minutes.

  6. Cut each squash in half and serve.