Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Monday, 18 November 2013 20:22

Stuffed Acorn Squash

Written by
Rate this item
(1 Vote)
Stuffed Acorn Squash Mintgrapefruit
Sausage and Cornbread Stuffed Acorn Squash, a great addition to your Thanksgiving meal or a great use for leftovers!

  • Ingredients:

    1 acorn squash
    1 cup prepared gluten-free corn bread, cubed (I used Bob's Red Mill, and prepared it with soy milk)
    2/3 cup sausage
    1/2 tsp fresh sage, chopped
    1 Tbsp pure maple syrup
    1/4 of an apple, chopped
  • Instructions:

    Preheat oven to 400 degrees.

    Add one cup of water to a 13x9" baking dish, cut the squash and remove the seeds, place cut side down in the pan. Bake for about 25-30 minutes, just until fork tender.

    While the squash bakes, prepare the stuffing. Brown the sausage. Combine all the remaining ingredients in a bowl with the sausage. Mix well.

    Remove the squash and carefully empty the water and turn the squash over. Fill the squash with the stuffing mix. Bake for an another 10-15 minutes just until the stuffing browns.

    Once removed, drizzle with extra maple syrup. Enjoy!
  • Serves: 2-4
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol
  • Just right for...: Elegant evenings, Comfort food, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Use any type of bread you prefer, that way it could easily become egg, soy, or corn free. For a vegetarian version, use mushrooms instead of the sausage, saute with some fresh herbs like sage and thyme.
  • Specialty Diets: Paleo
Read 1243 times
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.