Grateful Grits

Ahh, November. There’s something about this time of year—the crisp air, the slower pace—that makes me reflect and reset before the holidays. It’s not the start of a new year, but it does feel like a good moment to refocus on what matters, including my health. Earlier this fall, I finally picked up Fiber Fueled, a book my doctor recommended ages ago. It only took me a year to crack it open, but better late than never, right? One of the key takeaways is the challenge of eating at least thirty different plant-based foods each week. Sounds simple enough—until you factor in two picky teenage daughters. Let’s just say it’s been an adventure in creativity. Still, I’m determined to keep at it in the pursuit of a healthier me.

This recipe is part of that journey—a small, satisfying step toward balanced eating with room for flexibility. While I wouldn’t call ground sausage a “superfood,” life is about moderation, especially when you’re feeding a family. And this stuffed acorn squash recipe finds that balance perfectly.

Stuffed Acorn Squash Recipe

Let’s start with the squash.

1. Prep the Squash:
   Place the acorn squash on a sturdy cutting board and carefully cut each one in half with a sharp knife. Scoop out the seeds and the stringy “guts” to create a clean, hollow center. This is where all the delicious filling will go, so be thorough.
2. Roast the Squash:
   Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper, then arrange the squash halves cut side up. Drizzle each half with olive oil and sprinkle with salt and pepper. Once the oven is ready, roast the squash for about 40 minutes or until it’s fork-tender.
3. Prepare the Filling:
   While the squash is roasting, heat a drizzle of olive oil over medium heat in a cast iron skillet or Dutch oven. Once the oil is hot, add the onions, celery, and carrots. Sauté the vegetables until they’re soft and the onions are translucent, seasoning with a pinch of salt and pepper as you go. Add the minced garlic and cook for another minute or two until fragrant. Then, stir in the mushrooms and cook until they release their liquid and soften. Next, crumble in the ground sausage, cooking and breaking it up until it’s browned and no longer pink. Season the mixture with salt, pepper, sage, and a sprinkle of Italian seasoning for extra flavor. Finally, stir in the parmesan cheese and cooked wild rice, mixing everything until well combined.
   Stuff and Bake:
   Once the squash is done roasting, remove it from the oven and spoon the filling into each hollowed-out half, packing it in generously. Return the stuffed squash to the oven for another 10–15 minutes, just to heat everything through and meld the flavors. Serve these stuffed acorn squash halves as a hearty main dish or a stunning side. They’re a perfect blend of cozy and nutritious—just the kind of balance I’m striving for this year. Enjoy!
   

Sausage and Mushroom Stuffed Acorn Squash

Ingredients:

3 Acorn squash, halved and deseeded

Olive Oil

1 diced Onion

2 diced stalks of Celery

1 diced Carrot

4 minced cloves of Garlic

Salt and Pepper

8 ounces of chopped Baby Bella Mushrooms

1 pound of Mild Italian Sausage

1 tsp. of Sage

1 tsp. of Italian Herbs

1 box of cooked wild rice

1 cup of grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Place the acorn halves cut side up on a cookie sheet lined with parchment paper. Drizzle some olive oil on each half and season with salt and pepper. Cook for approximately 40 minutes or until fork tender set aside.
2. Using a cast iron or Dutch oven, heat some olive oil at medium to medium high heat. Once oil is hot, add the onions, carrots, and celery and cook until onions are translucent, and veggies are soft. Season with salt and pepper throughout the cooking process. Once the veggies are softened, add the garlic and cook an additional minute or two. Then add the mushrooms and cook until they are softened.
3. Crumble the sausage into the veggie mixture and cook until it is no longer pink. Season with salt, pepper, sage, and Italian seasoning. Add the cheese and rice to this mixture and stir so that it is all blended well.
4. Scoop the mixture into each of the acorn squash halves. Bake for another ten minutes. Serve and enjoy.

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