Quinoa and Chicken Sausage Stuffed Acorn Squash {Gluten Free}

Gluten Free quinoa and chicken sausage stuffed acorn squash with grated parmesan & fresh herbs are the perfect addition to your fall meal plan.

Chicken Sausage Stuffed Acorn Squash |

This post was sponsored by First Fresh Chicken Sausage. All opinions are my own.

A trip down memory lane

When I was a young child fall meant cooler temperatures, colored leafs, and lots of time outside feeling like I was one with nature. It was such a peaceful time. As an adult, living in Miami, it can be difficult to recreate that feeling, and I often find myself longing for those childhood moments of peace.

A fall inspired dish to bring back your favorite fall memories! Click To Tweet

Though complete re-creation is not possible, when I make fall inspired dishes, I am taken back to those childhood moments.

Chicken Sausage Stuffed Acorn Squash |

Chicken Sausage Stuffed Acorn Squash, Stuffed full of goodness!

Ever since I was a child I have loved the fillings of items more than the actual item. I was the kids who ate the toppings off the pizza or the filling out of the stuffed shells. I created a BBQ Chicken Calzone not for the amazing crust, but for the filling.

I’m going to admit it. This Chicken Sausage Stuffed Acorn Squash is no different.  The filling is A-M-A-Z-I-N-G. Best part? It is actually pretty good for you too! Combine it with roasted acorn squash and it is delicious!

This recipe is so easy, there really isn’t a lof of explaining, but I have a few tips for you just to make it easier!

Recipe Notes

Chicken Sausage

Chicken Sausage Stuffed Acorn Squash | https://eatatourtable.comIf you have been following My Gluten Free Miami for any length of time, you know I love First Fresh Chicken Sausage. Not only is it lower in fat than pork and made from ingredients you can actually read, it just tastes amazing! I used the Mild Italian, but the Hot Italian or Breakfast Sausage would all be great! If you haven’t had a chance to try them yet, ask your local grocery store to order it. You won’t regret it!


The key to adding flavor, without a lot of salt and fat is fresh herbs. I like to buy the little box of poultry herbs. It has sage, thyme and rosemary in it. It saves money because I only need to buy one box,Chicken Sausage Stuffed Acorn Squash | instead of 3 . Feel free to use your favorite herbs!

Adjustable Recipe

If you don’t need 4 servings, you can easily cut the recipe in half!

Gluten Free Panko

I used gluten free panko to help hold it together, but you could use a plain gluten free bread crumb. It would be just as good. If you have trouble finding them you can get gluten free panko on Amazon (affiliate link).


I cook my quinoa in the rice cooker. One cup quinoa is 1/2 cup uncooked to 1 cup of water. Rice cookers are great because once you press down the button, you can pretty much forget it.


Enjoy this little taste of fall dish!

Happy Gluten Free Eating!

Chicken Sausage Stuffed Acorn Squash |
Print Recipe
4.09 from 12 votes

Quinoa and Chicken Sausage Stuffed Acorn Squash {Gluten Free}


Acorn Squash

  • 2 small acorn squash 2-3 pounds
  • 1 teaspoon olive oil
  • salt & pepper


  • 1 12 ounce package gluten free fresh chicken sausage
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon thyme leaves
  • 1 cup cooked quinoa
  • 1/2 cup grated parmesan divided
  • 1/2 cup gluten free panko crumbs
  • 1 egg beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 400
  • Cut acorn squash in half, rub with a bit of olive oil and season with salt and pepper.
  • Place cut side down on baking sheet and roast for 20 minutes.
  • While squash is roasting, make the filling.
  • Heat 1 tablespoon olive oil in large pan.
  • Brown Chicken Sausage
  • Add fresh herbs and sautee for a minute.
  • Remove from heat.
  • In a bowl combine cooked quinoa, parmesan, gluten free panko, salt and pepper.
  • Add Chicken Sausage/Herb Mixture.
  • Stir together well.
  • Add egg and stir again.
  • Stuff into acorn squash, sprinkle with remaining parmesan.
  • Bake at 400 for 20-25 minutes

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  • Reply
    Cooks Recipe Collection
    November 5, 2016 at 2:20 pm

    I definitely will have to try this recipe. I just found out that I will be receiving acorn squash in my produce delivery this week.

  • Reply
    Heather @Boston Girl Bakes
    November 4, 2016 at 6:17 pm

    Oh love this. So making this next week..I always have chicken sausages in the freezer and I love acorn squash but never use it as the star of the dish! Can’t wait!

  • Reply
    November 4, 2016 at 5:25 pm

    This sounds wonderful and there is nothing like fresh herbs! Chicken sausages are a staple in our house but we don’t cook squash that often so this is something that we should branch out and try!

  • Reply
    Aish Padihari
    October 11, 2016 at 2:42 pm

    Squash and Fall go so well together. Never stuffed a squash tough I love cooking squash.

  • Reply
    October 11, 2016 at 10:35 am

    I love a stuffed squash for a lovely presentation and the flavors are so perfect for the season.

  • Reply
    Platter Talk
    October 11, 2016 at 10:33 am

    Replying again because we made this recipe last night and it was absolutely delicious! We substituted mild Italian sausage for the chicken sausage. We will be using your recipe again.

    • Reply
      October 11, 2016 at 7:51 pm

      That makes me so excited! I am so glad you liked it!

  • Reply
    October 11, 2016 at 10:14 am

    I still need to try acorn squash AND that chicken sausage. This looks delicious

  • Reply
    Ilona @ Ilona's Passion
    October 11, 2016 at 9:50 am

    I need to make acorn squash someday because I’ve never had any. Stuffed acorn squash looks amazing. Delicious!

  • Reply
    Annie @ Annie's Noms
    October 11, 2016 at 9:28 am

    Oh wow, this looks wonderful!! I am loving squash right now and sausage makes everything better, so I need to make this!

  • Reply
    October 11, 2016 at 6:24 am

    This sounds utterly delicious and looks fantastic too in that gorgeous little squash. I wonder if I can buy these where I live?

  • Reply
    Alisa Fleming
    October 10, 2016 at 10:57 pm

    I’m loving all of these chicken sausage recipes lately! It’s become a staple convenience in our home, and I can always use new ideas for using it.

  • Reply
    Chef Mireille
    October 10, 2016 at 10:29 pm

    What a healthy and delicious dish just in time for thanksgiving

  • Reply
    Sharon @ What The Fork
    October 10, 2016 at 9:46 pm

    This sounds delicious, I’m always in need of good squash recipes!

  • Reply
    Sarah- A Whisk and Two Wands
    October 10, 2016 at 9:38 pm

    Love stuffed squash! Next time I make them I’ll have to add in some chicken sausage to my husbands and maybe my oldest daughters if she will try it.

  • Reply
    Platter Talk
    October 10, 2016 at 8:43 pm

    That is one absolutely beautiful looking meal, all in the squash. I truly love this idea! Thanks for posting.

  • Reply
    Gluten Free With Emily
    October 10, 2016 at 8:25 pm

    I love squash boats! These look yummy!

  • Reply
    October 10, 2016 at 8:11 pm

    I love acorn squash season! I stuff it with meats for hubby and with ice cream for me hehe

  • Reply
    October 10, 2016 at 4:53 pm

    This is fall cooking perfection

  • Reply
    Kelly @ TastingPage
    October 10, 2016 at 1:41 pm

    I love stuffing squash and this one is packed full of great autumn flavor. Yum!

  • Reply
    Erica D
    October 10, 2016 at 11:38 am

    YESSSS! I bet you could also use crushed GF crackers instead of panko! YUM

  • Reply
    Chrystal @ Gluten-Free Palate
    October 10, 2016 at 10:01 am

    These look amazing Amanda. I wish I had some of these stuffed acorns for lunch today 😉

  • Reply
    Rebecca @ Strength and Sunshine
    October 10, 2016 at 8:49 am

    Loce acorn squash! So delicious and perfect for stuffing!

  • Reply
    Cricket Plunkett
    October 10, 2016 at 8:48 am

    This looks like the perfect fall recipe! I usually don’t like quinoa, but I’d eat this!

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