I’m not really sure what made me come up with this combination, and to further complicate things, it isn’t even squash season. It was a Sunday in New England and the patriots were on and I was craving acorn squash for some reason…Nonetheless, a true woman follows her cravings, she doesn’t fight them. So off I went to the kitchen to experiment. I met the makers of Aleia’s Gluten Free stuffing and have had a box of their stuffing sitting in my pantry to try for a couple of months and it was out of this world the best Gluten free/Dairy Free stuffing I have ever used! This recipe is super easy and really great for any time of the year, even my kids who as I have stated before are the pickiest eaters ever loved this recipe! I hope you enjoy this recipe and please feel free to share it on your walls and pin on Pinterest to help other families who battle food allergies find this great dinner recipe!
1 Box of Aleia’s Stuffing Mix
1/2 cup onion, diced finely
- In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery, apple and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through
- Add the spices and stir
- Add the stuffing
- Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup
- Cut an acorn squash in half, scoop out the seeds
- Add a little olive oil in the middle and use a pastry brush to coat the edges
- Place the squash halves open side down on a baking sheet and bake in an oven at 350 for 15-20 minutes
- Flip the squash over and run a fork through the middle making little strings. Pile it on!
- Bake for another 20-30 minutes or until the squash is tender and the stuffing is done.
For more great recipes make sure to check out our Allergy Friendly Recipe Page below!