Carrageenan Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with spiced pork and sweet apple is the kind of meal that makes a weeknight feel like a special occasion. The filling layers ground pork with sage, thyme, warm Ceylon cinnamon, turmeric, and ginger, then folds in tender onion, celery, and chunks of Honeycrisp or Fuji apple for a savory-sweet balance that's genuinely hard to stop eating. A splash of apple cider vinegar lifts all those browned, caramelized bits from the pan, and a final drizzle of maple syrup over each squash half pulls the whole thing together beautifully in the oven. For anyone navigating carrageenan concerns, the real challenge is usually processed sausage — most store-bought varieties contain additives and fillers that are hard to vet. This recipe sidesteps that entirely by building the sausage flavor from scratch with ground pork and a confident spice blend, so you know exactly what's going into every bite. Coconut oil handles all the cooking fat duties, and every other ingredient is a whole food you can pick up without squinting at a label. The result is a hearty, deeply satisfying stuffed squash that's as clean as it is comforting.
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1.5 lb each), halved through the stem and seeds removed
- 2 tbsp coconut oil, melted, divided
- ½ tsp fine sea salt, divided
For the filling
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), peeled and diced into ½-inch pieces
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
For finishing
- 2 tbsp maple syrup
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp of the melted coconut oil and sprinkle with 1/4 tsp of the salt. Place cut-side down on the prepared baking sheet and roast for 30 minutes, until the flesh is just tender when pierced with a knife.
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