Stuffed Acorn Squash II

Stuffed Acorn Squash Recipe II

Prep Time: 5 minutes

Cook Time: 1 hour


  • 2 acorn squash
  • 1/2 pound sausage (pork or beef and nightshade free)
  • 1/2 cup precooked broccoli, chopped
  • 1/2 cup thawed artichoke hearts, roughly chopped
  • salt and garlic to taste, or other AIP approved spices


1. Preheat oven to 400ºF

2. Cut Squash in half and remove seeds.

3. Drizzle your favorite Paleo oil and seasoning on the squash and place on a baking sheet.

4. Bake for 40 minutes, checking about 20-30 minutes to make sure it is not overcooking.

You want it to be tender, but still hold its shape.

5. Cook your pork or beef sausage and drain all but 1-2 tablespoons of fat from the pan.

6. Thaw frozen artichoke hearts and roughly chop.

7. Heat the drippings pan over a medium heat.

8. Add back in your sausage and add the artichoke hearts and broccoli and cook for 1-2 minutes.

9. Season with salt and garlic, or other AIP spices and mix well.

10. Place large spoonfuls in each section of your squash. They will be full and almost overflowing.

11. Place the stuffed squash back in the oven and cook for an additional 20 minutes.