I just prepared this for dinner and I think it’s going to be something really special.

It’s a Phase 3 or Phase 4 meal because it contains squash (obviously), some fruit, and a small amount of nuts. But overall it’s low carb and a meal I can be pretty happy about serving my family and myself.

It also screams of fall and changing leaves and cool crisp nights and all in all I think I’m in love.

The original recipe came from Deliciously Organic but I made a few tweaks, like adding sausage and swapping out some other ingredients and changing some of the method, so I’m going to re-write it here.


  • 2 acorn squash
  • 1 tbsp butter, melted
  • Kosher salt
  • 3/4 pound bulk Italian sausage
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 cups riced cauliflower
  • 1/3 cup chopped pecans
  • 1/4 cup pomegranate seeds
  • 3/4 tsp ground dried thyme
  • 2 tbsp melted butter
  • Kosher salt
  • Fresh ground black pepper


  1. Preheat the oven to 450 degrees.
  2. Cut in half the two acorn squash and remove the seeds. Place them face up on a baking sheet and brush with 1 tbsp melted butter and dust with kosher salt. Roast for 15 minutes.
  3. After 15 minutes remove the acorn squash from the oven and using a melon baller (or a very small cookie scoop) remove most of the meat from the acorn squash and put it on a cutting board. Make sure you do not take too much as the squash need to be able to maintain their shape. Let the squash on the cutting board cool so it can be handled easily. Return the husks to the oven for 10 minutes and when finished turn oven off and leave squash in the oven.
  4. When cool, chop the squash into bite sized pieces and set aside for later.
  5. In a large skillet break apart the bulk sausage and saute until mostly cooked through. Remove to a bowl and set aside for later.
  6. Finely dice the onion and celery, dust with a pinch of kosher salt, and saute them in the skillet (used for the sausage) until it they are soft and translucent.
  7. In a food processor pulse roughly 1/4 of a large head of cauliflower until the pieces are roughly the size and shape of a grain of rice. Spread the onions and celery to the sides of the pan and add 1 tbsp melted butter to the center of the pan. Add in the riced cauliflower, dust with a pinch of kosher salt, and mix together, sauteing until all the veggies are soft.
  8. When the veggies are finished add in a few grinds of black pepper, the thyme, and cinnamon and stir well to combine. Add in the sausage, the cut squash pieces, the pecans, and the pomegranate seeds. Stir to combine. *(At this point you can allow every thing to cool to room temperature and delay finishing the cooking until you are ready to serve.)
  9. Remove the squash husks from the oven and re-heat the oven to 450 degrees. Stuff each acorn squash with the filling and roast in the oven for 20 minutes.

Serve hot!