Laura's Stuffed Acorn Squash : THE RECIPE & REVIEW
After being tempted by Laura’s recipes on my Instagram feed for a few weeks, I decided I had to try one myself. So I messaged her to get some suggestions for Thanksgiving season and these Stuffed Acorns felt perfect for the occasion.
Disclaimer: I did change a few ingredients and quantities from Laura’s original recipe so that it would be a little less macro dense and friendly to my food allergies. The macros I provide reflect the version on THIS BLOG.
WHAT I LIKED:
COMFORT FOOD : I loved that even with making the substitutions that I did so that it would be less macro dense and gluten-free, it still tasted like a delicious comfort meal.
VERY FILLING : This meal leaves you feeling satisfied and full for hours
CAN EAT IT 2 WAYS : I really appreciate when I can make a recipe and enjoy it more than one way. Laura pointed out in her blog post that you could have this with the acorn or have the stuffing on it’s own.
WHAT I DIDN’T LIKE
DIFFICULT TO TRACK: Now, this isn’t Lauren’s fault, this is just the things you deal with when trying to accurately calculate the macros of what you’re eating. This recipe isn’t that easy to track because there are so many components that could vary greatly and throw off the macros. Such as the broth, the bread, the sausage, the cranberries, etc.
The most notable being the sausage. I used chicken sausages that have very little fat and have decent levels of protein. But even within the brand that I used, the two flavors of sausages vary greatly in carbs. (One has 0 carbs per serving the other has 16g per serving). If you were to use a pork sausage or something fattier, that again could change the macros of this recipe A LOT.
In order to help you with this… I am going to post the macros of the stuffing at the bottom of the recipe WITHOUT including the sausage. That way you can add the accurate macros of the one you use and divide it into servings yourself. If you need help with this please let me know and I will help you out.
here is how this recipe ranks (scale of 1-5)
FLAVOR - 4
(I used Bell’s Seasoning but I want to try to find something better)
TEXTURE - 5
QUANTITY - 5
Spice level - 0 - this isn’t spicy at all :)
ease of fitting into MACROS - 3
It’s easy to fit into your daily macros once you’ve calculated it all. It just takes a lot of time to calculate it. But I will be helping you with that ;)
WORTH THE MACROS? YES! especially if you love stuffing.
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
STEP 1 : Pre-heat oven to 400°F
STEP 2 : Slice acorn squash in half
STEP 3 : Remove seeds and brush the squash with olive oil
STEP 4 : Place squash on a baking sheet and put them in the oven to bake for 30 - 40 minutes
STEP 5 : Place a large pot on the stove top, add carrots, celery, chicken stock, 1 tsp poultry seasoning, onion powder and garlic salt
STEP 6 : Bring to a boil over medium high heat
STEP 7 : Cover, reduce heat to low, simmer for 15-20 minutes
STEP 8 : Heat butter over medium heat in a sauté pan
STEP 9 : Add chopped onion and 1 tsp poultry seasoning to pan, sauté 4-5 minutes
STEP 10 :Add chopped apple, sauté 3-4 more minutes, set aside cooked onions and apples
STEP 10.5 —> IF YOU’RE USING GLUTEN-FREE BREAD : The bread needs to be stale — if your bread is not hard enough, cut it up and then bake it at 350°F for about 15 minutes
STEP 11 :Add ground sausage to pan, brown over medium heat
STEP 12 : In a large bowl, mix together sautéd onions, apples, browned sausage, bread and dried cranberries
STEP 13 : Pour chicken stock with carrots and celery over the bread mixture, toss
** Next time I will be adding 3/4 of the stock so it is a little bit less moist, but it was still really good with all of the stock **
STEP 14 : Fill each baked acorn squash overflowing with stuffing
** I scooped out the squash and weighed it, then weighed the amount of stuffing I wanted to eat. It makes it much easier to calculate and easier to eat **
STEP 15 :Bake 8-10 more minutes until stuffing is browned
** I skipped this step because my squash were already very well cooked and I didn't want to over cook them, if this happens to you, you could also just bake the stuffing in a tray until browned **
STEP 16 : Serve out of squash and ENJOY!
MACROS FOR (265g) OF THE STUFFING ONLY :
P 27 C 31 F 10 KCALS 332
MACROS FOR STUFFING WITHOUT THE SAUSAGE PER SERVING (1 of 6 Servings):
P 5 C 28 F 6 KCALS 187
So if you can, try to use the same bread, broth and other ingredients to make it the most accurate.
Then weigh out your sausage and divide that by 6, to add it to the macros for the stuffing.
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