30+ Irresistible Keto Acorn Squash Recipes for Every Meal

If you’re on a keto diet, you know the importance of finding flavorful, low-carb alternatives to keep your meals exciting.

Acorn squash, with its naturally sweet flavor and nutrient-packed profile, is a perfect addition to any keto-friendly recipe.

Not only is it low in carbs, but it’s also full of fiber, vitamins, and antioxidants.

Whether you’re looking for savory, sweet, or even comforting comfort foods, acorn squash can be transformed into a wide variety of keto-friendly dishes.

In this blog, we’ve gathered 30+ keto acorn squash recipes that will satisfy your taste buds without breaking your carb limit.

From roasted and stuffed squash to creamy soups and hearty casseroles, these recipes are not only delicious but also packed with the nutrients you need to fuel your keto journey.

Let’s dive in and explore the versatility of this amazing veggie.

30+ Irresistible Keto Acorn Squash Recipes for Every Meal

Acorn squash is the ultimate keto-friendly vegetable, offering both taste and nutrition without the carbs.

Whether you’re preparing a simple roasted side dish, a comforting casserole, or an innovative stuffed squash creation, the possibilities are endless.

These 30+ keto acorn squash recipes give you a wide variety of options to experiment with, ensuring you never run out of delicious meal ideas that align with your dietary goals.

So, get creative in the kitchen, and let acorn squash become a staple in your keto meal rotation.

With so many ways to enjoy this vegetable, you’ll find yourself looking forward to each new dish and making the most of its natural sweetness and versatility.

Roasted Garlic Parmesan Acorn Squash

This savory roasted acorn squash recipe combines the rich flavors of garlic, butter, and Parmesan cheese. It’s the perfect side dish for any keto meal, offering a satisfying balance of creamy textures and cheesy goodness while keeping carb counts low.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Slice each half into 1-inch wedges.
3. In a small bowl, combine olive oil, melted butter, minced garlic, thyme, salt, and pepper.
4. Brush the mixture onto the squash slices, ensuring they’re evenly coated.
5. Arrange the squash slices on a baking sheet lined with parchment paper.
6. Sprinkle Parmesan cheese generously over the slices.
7. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and golden brown.
8. Serve warm, garnished with additional thyme or Parmesan if desired.

This dish is a savory delight that pairs well with grilled meats or a fresh salad. The buttery garlic and Parmesan topping elevate the natural sweetness of the acorn squash, making it a keto-friendly side you’ll love.

Acorn Squash and Sausage Keto Casserole

This hearty casserole combines acorn squash with flavorful sausage and gooey cheese, creating a comforting dish that’s low-carb and satisfying. Perfect for a family dinner or meal prep, this recipe ensures you stay on track with your keto goals while enjoying a filling and flavorful meal.

Ingredients:

• 1 medium acorn squash
• 1 lb ground Italian sausage (mild or spicy)
• 1 small onion, diced
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half, remove the seeds, and microwave for 5 minutes to soften. Let cool, then scoop out the flesh and mash lightly.
3. In a skillet over medium heat, cook the ground sausage until browned. Add the diced onion and cook until softened.
4. Stir in spinach, letting it wilt. Mix in garlic powder, salt, and pepper.
5. Spread the mashed acorn squash evenly in a greased baking dish.
6. Layer the sausage mixture over the squash.
7. In a small bowl, mix heavy cream with Parmesan cheese and pour over the casserole.
8. Top with shredded mozzarella cheese.
9. Bake for 20-25 minutes or until the cheese is bubbly and golden.
10. Let rest for 5 minutes before serving.

This casserole is a crowd-pleaser that brings together rich flavors and textures. Each bite is packed with protein, healthy fats, and just the right amount of sweetness from the acorn squash.

Spiced Acorn Squash Keto Fries

For a fun and crispy treat, these keto-friendly acorn squash fries are the perfect snack or side. Tossed with spices and baked to perfection, they offer a delightful crunch without the carb overload of traditional fries.

Ingredients:

• 1 medium acorn squash
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almond flour (optional for extra crispiness)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Peel the acorn squash, remove the seeds, and cut it into fry-shaped sticks.
3. In a large bowl, toss the squash fries with avocado oil.
4. Combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and almond flour in a separate bowl.
5. Sprinkle the spice mixture over the fries, tossing until evenly coated.
6. Arrange the fries in a single layer on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
8. Serve warm with your favorite keto-friendly dipping sauce.

These spiced fries are a fantastic way to enjoy a keto-friendly version of a classic comfort food. The blend of spices adds a kick of flavor, while the natural sweetness of the squash shines through. They’re a must-try for anyone looking to mix up their keto routine.

Keto Acorn Squash Soup with Coconut Cream

This creamy acorn squash soup is a comforting and low-carb dish with a hint of coconut flavor. It’s ideal for chilly days, offering a velvety texture and rich taste while staying keto-friendly.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1/2 cup coconut cream
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squash in half, remove the seeds, and roast for 40 minutes or until tender. Let cool, then scoop out the flesh.
2. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and softened.
3. Add the roasted acorn squash, broth, ginger, turmeric, cinnamon, salt, and pepper. Stir to combine.
4. Simmer the mixture for 10 minutes, then blend until smooth using an immersion blender or regular blender.
5. Stir in the coconut cream and heat for another 5 minutes without boiling.
6. Serve hot, garnished with fresh parsley or cilantro.

This soup is the ultimate keto comfort food, balancing the natural sweetness of acorn squash with warm spices and creamy coconut. It’s a versatile dish that works as a starter or a light meal.

Keto Acorn Squash Stuffed with Creamy Spinach and Mushrooms

This stuffed acorn squash is a decadent and nutritious keto main dish. With a creamy spinach and mushroom filling, it’s hearty, satisfying, and perfect for impressing guests at dinner.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C). Halve the acorn squash, remove the seeds, and drizzle with olive oil. Roast cut side down for 30-35 minutes until tender.
2. In a skillet over medium heat, sauté the garlic and mushrooms in olive oil until softened.
3. Add spinach and cook until wilted. Stir in cream cheese, Parmesan cheese, salt, and pepper. Mix until creamy and combined.
4. Turn the roasted squash halves upright and stuff them with the spinach mixture. Sprinkle mozzarella cheese on top.
5. Return to the oven and bake for 10-15 minutes, or until the cheese is bubbly and golden.
6. Serve warm as a main course.

This dish is a perfect blend of textures and flavors, making it a standout choice for keto enthusiasts. The cheesy filling pairs beautifully with the roasted squash for a luxurious, low-carb meal.

Keto Acorn Squash Fries with Zesty Aioli

These crispy acorn squash fries are baked to perfection and paired with a zesty aioli dipping sauce. They’re a fun, keto-friendly twist on a classic snack or side dish that’s packed with flavor and crunch.

Ingredients:

• 1 medium acorn squash
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almond flour (optional for extra crispiness)

For the Aioli:

• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat your oven to 425°F (220°C). Peel, seed, and cut the acorn squash into fry-shaped sticks.
2. Toss the fries in avocado oil and coat evenly with smoked paprika, garlic powder, cayenne, salt, and black pepper. Optionally, toss with almond flour for added crispiness.
3. Arrange the fries in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway.
4. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper to make the aioli.
5. Serve the fries hot with the zesty aioli on the side.

These fries are a keto-friendly way to enjoy a classic treat without the carbs. The smoky, spiced coating perfectly complements the creamy and tangy aioli for a snack that’s hard to resist.

Keto Acorn Squash and Bacon Salad

This vibrant salad features roasted acorn squash and crispy bacon, creating a hearty and satisfying dish perfect for lunch or dinner. The combination of flavors, textures, and healthy fats makes this salad an ideal keto choice.

Ingredients:

• 1 medium acorn squash
• 4 slices bacon
• 4 cups mixed salad greens (spinach, arugula, or kale)
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, chopped
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and slice into wedges. Drizzle with olive oil and season with salt and pepper.
2. Roast the squash wedges for 25-30 minutes until tender and golden brown.
3. While the squash roasts, cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Once the squash is done, allow it to cool slightly. Arrange the salad greens on a plate, then top with roasted squash, bacon, feta cheese, walnuts, and red onion.
6. Drizzle with the balsamic dressing and toss gently to combine.

This salad offers a perfect balance of creamy, salty, and savory elements. The richness of the bacon and feta pairs beautifully with the natural sweetness of the acorn squash, making it a filling and satisfying keto meal.

Keto Acorn Squash Risotto

This keto-friendly risotto replaces traditional rice with mashed acorn squash for a creamy, comforting dish that’s both low-carb and delicious. Paired with Parmesan and a touch of sage, it’s a perfect side dish or a stand-alone meal.

Ingredients:

• 1 medium acorn squash
• 1 tbsp butter
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice (or finely chopped cauliflower)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp dried sage
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the acorn squash in half, remove the seeds, and roast for 35-40 minutes until tender.
2. Scoop out the squash flesh and mash it with a fork or potato masher.
3. In a skillet, melt butter over medium heat. Sauté the onion and garlic until softened.
4. Add the cauliflower rice to the skillet and cook for 5-7 minutes until tender. Stir in the mashed squash, heavy cream, and Parmesan cheese.
5. Season with sage, salt, and pepper. Stir until everything is well combined and creamy.
6. Serve hot as a main or side dish.

This risotto provides the same creamy texture and comforting qualities as traditional risotto, but with fewer carbs. The earthy flavor of the acorn squash combined with Parmesan and sage creates a cozy, low-carb meal that will satisfy your cravings.

Keto Acorn Squash and Eggplant Parmesan

This keto version of eggplant Parmesan uses acorn squash as a flavorful substitute, offering a low-carb alternative without compromising on taste. The squash slices are baked to golden perfection, topped with marinara sauce and melted mozzarella for a delicious, cheesy meal.

Ingredients:

• 1 medium acorn squash
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squash into 1/2-inch thick rounds and remove the seeds.
2. In a shallow bowl, mix almond flour, Parmesan cheese, oregano, salt, and pepper.
3. Dip each squash slice into the beaten egg, then coat with the almond flour mixture.
4. Place the coated squash slices on a baking sheet lined with parchment paper and lightly brush with olive oil.
5. Bake for 25-30 minutes, flipping halfway through, until the squash is golden and crispy.
6. Once baked, spoon a small amount of marinara sauce over each slice and top with mozzarella cheese.
7. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Serve warm as a main dish or side.

This dish captures the essence of eggplant Parmesan but with a creative keto twist. The crispy squash slices are perfectly complemented by the rich marinara sauce and melted cheese, offering a satisfying, low-carb alternative to the classic.

Keto Acorn Squash Fritters

These crispy keto acorn squash fritters are a delicious and low-carb alternative to traditional fritters. With the combination of grated squash, almond flour, and savory herbs, they make a perfect snack, side dish, or light meal.

Ingredients:

• 1 medium acorn squash
• 1/2 cup almond flour
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squash in half, remove the seeds, and roast for 30-40 minutes until soft.
2. Once cooled, scoop out the flesh and mash it in a large bowl.
3. Add the almond flour, beaten egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper to the mashed squash. Mix until everything is well combined.
4. Heat olive oil in a skillet over medium heat.
5. Scoop small portions of the squash mixture and form them into fritters with your hands. Fry them in the skillet for about 3-4 minutes per side, until golden brown and crispy.
6. Drain on paper towels and serve warm.

These fritters are a great way to enjoy the natural sweetness of acorn squash while staying within your keto carb limits. They make an excellent appetizer, snack, or side dish that can be paired with any keto meal.

Keto Acorn Squash with Herb Butter

This simple yet flavorful dish features roasted acorn squash drizzled with a rich herb-infused butter. The natural sweetness of the squash pairs wonderfully with the aromatic herbs, creating a low-carb side that’s both elegant and satisfying.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30-35 minutes, until tender.
3. While the squash roasts, melt the butter in a small pan over medium heat. Add the garlic, thyme, rosemary, and lemon juice, cooking for 2-3 minutes until fragrant.
4. Once the squash is done, flip it over and drizzle with the herb butter.
5. Serve immediately, garnished with extra fresh herbs if desired.

This recipe is an easy and elegant way to enjoy acorn squash. The rich herb butter adds layers of flavor to the soft, roasted squash, creating a side dish that’s both comforting and indulgent without compromising your keto lifestyle.

Keto Acorn Squash Pizza Bites

These keto acorn squash pizza bites are a fun and creative way to enjoy pizza without the carbs. With a roasted acorn squash base, topped with marinara sauce, cheese, and your favorite pizza toppings, these bites are perfect for a quick snack or appetizer.

Ingredients:

• 1 medium acorn squash
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup pepperoni slices, diced (or other preferred toppings)
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the acorn squash into 1/2-inch thick rings and remove the seeds.
2. Drizzle the squash slices with olive oil, season with salt and pepper, and place on a baking sheet.
3. Roast for 20-25 minutes until tender and slightly golden.
4. Remove the squash from the oven and top each slice with a spoonful of marinara sauce, followed by shredded mozzarella, pepperoni (or other toppings), and a sprinkle of oregano.
5. Return the pizza bites to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve hot as a fun keto-friendly snack or appetizer.

These pizza bites are an easy way to enjoy the flavors of pizza without the high carb count of a traditional crust. The roasted acorn squash provides the perfect base for a cheesy, savory treat that’s both satisfying and keto-approved.

Keto Acorn Squash and Chicken Skillet

This one-pan keto acorn squash and chicken skillet combines roasted squash with juicy chicken, making for a hearty, flavorful meal that’s easy to prepare. The addition of savory herbs and a rich sauce ensures every bite is packed with delicious flavor.

Ingredients:

• 1 medium acorn squash
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash into 1-inch cubes and toss with 1 tablespoon olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and rosemary, then cook for 5-6 minutes on each side, or until cooked through and golden. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter and sauté the garlic until fragrant. Add the chicken broth and bring to a simmer, scraping up any browned bits from the skillet.
4. Stir in the heavy cream, thyme, and additional salt and pepper. Let the sauce simmer for 3-4 minutes until slightly thickened.
5. Return the chicken to the skillet, spooning some of the sauce over the top. Add the roasted acorn squash to the skillet, tossing everything to combine and heat through.
6. Serve hot with extra sauce on top.

This dish brings together tender chicken and roasted squash with a creamy, savory sauce that enhances the natural sweetness of the squash. It’s the perfect keto meal to enjoy any night of the week.

Keto Acorn Squash Casserole with Bacon and Cheddar

This keto acorn squash casserole is a comforting and cheesy dish with crispy bacon and a creamy texture. It’s packed with flavor and makes a perfect side or main dish for anyone following a low-carb diet.

Ingredients:

• 1 medium acorn squash
• 6 slices bacon, chopped
• 1/2 small onion, diced
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 35-40 minutes until soft.
2. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving some bacon fat in the skillet.
3. Sauté the diced onion in the bacon fat for 3-4 minutes until softened.
4. Once the squash is done, scoop out the flesh and mash it in a bowl. Add the sautéed onion, heavy cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth and well combined.
5. Transfer the squash mixture into a greased baking dish. Top with the cooked bacon and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

This casserole is a rich, cheesy delight with a perfect balance of bacon and squash flavors. It’s a comforting dish that works well as a main course or a hearty side.

Keto Acorn Squash and Avocado Salad

This refreshing and nutrient-packed salad features roasted acorn squash, creamy avocado, and a zesty lime dressing. It’s a vibrant and satisfying keto-friendly dish perfect for lunch or a light dinner.

Ingredients:

• 1 medium acorn squash
• 1 ripe avocado, diced
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash into thin wedges or cubes, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash roasts, prepare the dressing by whisking together olive oil, lime juice, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Once the squash is done, allow it to cool slightly. In a large bowl, combine the roasted squash, mixed greens, avocado, and red onion.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately as a refreshing side or light main course.

This salad combines the natural sweetness of roasted acorn squash with creamy avocado and a tangy dressing. It’s a perfect keto meal, offering healthy fats, fiber, and a burst of fresh flavors.

Keto Acorn Squash and Ground Turkey Skillet

This keto-friendly acorn squash and ground turkey skillet is a one-pan meal that’s both savory and satisfying. Packed with lean protein and fiber-rich squash, it’s a great option for a quick dinner or meal prep.

Ingredients:

• 1 medium acorn squash
• 1 lb ground turkey
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and slice into 1-inch cubes. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
2. While the squash roasts, heat olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic, cooking until the turkey is browned and the onion is softened, about 6-7 minutes.
3. Season the turkey mixture with cumin, chili powder, salt, and pepper. Stir well to combine.
4. Once the squash is done, toss it into the skillet with the turkey mixture and stir to combine.
5. Garnish with fresh cilantro and shredded cheddar cheese if desired. Serve hot.

This dish combines the savory richness of ground turkey with the natural sweetness of roasted acorn squash. The cumin and chili powder add depth and warmth, making it a perfect keto meal that’s easy to prepare and full of flavor.

Keto Acorn Squash Chips

These crispy keto acorn squash chips are a fantastic snack or side dish that’s easy to make and satisfying. They’re low-carb, packed with fiber, and perfect for dipping or enjoying on their own.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squash in half, scoop out the seeds, and slice it thinly into rounds.
2. Drizzle the squash slices with olive oil and toss to coat evenly. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
3. Lay the squash slices in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
5. Serve as a snack or side dish with your favorite keto dipping sauce.

These acorn squash chips are a perfect keto-friendly alternative to traditional chips. They’re crispy, flavorful, and make for a satisfying, healthy snack that’s low in carbs.

Keto Acorn Squash and Sausage Bake

This easy-to-make keto acorn squash and sausage bake is a hearty, comforting dish that’s packed with flavor. The combination of savory sausage, roasted squash, and melted cheese makes it a perfect main dish for any occasion.

Ingredients:

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 lb Italian sausage (or your favorite sausage)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the acorn squash in half, remove the seeds, and slice into 1-inch cubes. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
2. While the squash roasts, heat a large skillet over medium heat and cook the sausage, breaking it up into crumbles as it cooks. Once browned, add the diced onion and garlic, cooking until softened, about 3-4 minutes.
3. Once the squash is done, toss it with the sausage mixture, then transfer everything to a greased baking dish.
4. Sprinkle with mozzarella and Parmesan cheese, then bake for 10-15 minutes until the cheese is melted and bubbly.
5. Garnish with fresh parsley before serving.

This keto bake is filling and flavorful, with the combination of savory sausage, roasted squash, and cheesy goodness making it an irresistible low-carb meal. Perfect for dinner or meal prepping for the week!

Keto Acorn Squash and Spinach Stuffed Chicken Breast

This keto acorn squash and spinach stuffed chicken breast is a deliciously savory dish that combines tender chicken with a rich stuffing of roasted squash, spinach, and cheese. It’s a complete and satisfying meal packed with healthy fats and protein.

Ingredients:

• 1 medium acorn squash
• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and roast for 25-30 minutes until tender. Once done, scoop out the flesh and mash it.
2. While the squash roasts, heat olive oil in a skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and mix with the mashed squash, cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper.
3. Slice a pocket into each chicken breast. Stuff the chicken breasts with the squash and spinach mixture, securing with toothpicks if necessary.
4. Heat a large skillet over medium heat and sear the chicken breasts for 4-5 minutes on each side until golden brown. Then transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the stuffing is hot.
5. Garnish with fresh parsley and serve.

This stuffed chicken breast is a savory, low-carb dinner option that is both elegant and satisfying. The sweet acorn squash and creamy spinach stuffing complement the tender chicken, creating a flavorful and nutritious meal.

Keto Acorn Squash and Mushroom Gravy

This keto acorn squash and mushroom gravy is a rich and flavorful dish that pairs well with roasted meats or as a comforting side. The earthy mushrooms and creamy gravy create a hearty topping for the roasted acorn squash, making it an ideal accompaniment for keto dinners.

Ingredients:

• 1 medium acorn squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp butter
• 1/2 cup sliced mushrooms (button or cremini)
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the acorn squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Roast the squash for 25-30 minutes until tender.
2. While the squash roasts, melt butter in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they are tender and browned.
3. Stir in the chicken broth, heavy cream, thyme, and garlic powder. Bring to a simmer, and cook for 3-4 minutes, until the gravy thickens.
4. Once the squash is done, scoop out the flesh and plate it. Pour the mushroom gravy over the squash.
5. Garnish with fresh parsley before serving.

This dish offers a comforting and savory option that brings together roasted acorn squash and a rich mushroom gravy. It’s perfect for a keto-friendly, low-carb meal that pairs wonderfully with roasted meats or can be enjoyed on its own.

Keto Acorn Squash and Zucchini Casserole

This keto acorn squash and zucchini casserole is a cheesy, comforting dish that’s perfect for those looking to enjoy a hearty meal while staying low-carb. The combination of acorn squash and zucchini is baked with a creamy cheese sauce, making for a filling side or main dish.

Ingredients:

• 1 medium acorn squash
• 2 medium zucchinis, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squash into thin rings, removing the seeds. Toss the squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. While the squash is roasting, sauté the zucchini slices in a skillet over medium heat with a bit of olive oil until softened, about 5-7 minutes. Season with salt and pepper.
3. In a separate bowl, whisk together the heavy cream, cream cheese, Parmesan, garlic powder, and half of the shredded mozzarella.
4. Once the squash is done, layer the roasted acorn squash and sautéed zucchini in a baking dish. Pour the cheese sauce over the vegetables and sprinkle the remaining mozzarella on top.
5. Bake for 15-20 minutes until the cheese is melted and bubbly.
6. Garnish with fresh thyme or rosemary before serving.

This keto casserole is a delicious, cheesy dish that combines the flavors of roasted acorn squash and zucchini in a creamy sauce. It’s perfect for a low-carb dinner, and the cheesy topping makes it feel indulgent and satisfying.

Keto Acorn Squash and Bacon Wrapped Chicken Thighs

This keto acorn squash and bacon-wrapped chicken thighs recipe is a perfect combination of savory and sweet. The crispy bacon adds richness to the tender chicken, while the roasted acorn squash brings a natural sweetness to balance the flavors. It’s an easy, flavorful, and hearty keto meal.

Ingredients:

• 1 medium acorn squash, sliced
• 4 bone-in, skinless chicken thighs
• 6 slices of bacon
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the acorn squash into 1-inch thick rounds and toss with olive oil, salt, and pepper. Place the squash slices on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash roasts, season the chicken thighs with garlic powder, rosemary, salt, and pepper.
3. Wrap each chicken thigh with a slice of bacon and secure with toothpicks if needed.
4. Heat a skillet over medium-high heat and sear the bacon-wrapped chicken thighs for about 4-5 minutes per side, until the bacon is crispy.
5. Transfer the chicken to the baking sheet with the squash and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
6. Once everything is cooked, sprinkle the squash with Parmesan cheese if desired and garnish with fresh herbs before serving.

This dish is a delightful combination of crispy bacon, juicy chicken, and sweet roasted acorn squash, offering the perfect balance of textures and flavors. It’s a satisfying and comforting keto-friendly dinner.

Keto Acorn Squash and Salmon Salad

This refreshing keto acorn squash and salmon salad brings together the natural sweetness of acorn squash with the richness of salmon. Tossed in a tangy lemon vinaigrette, this dish makes for a healthy and light yet satisfying meal that’s packed with healthy fats and protein.

Ingredients:

• 1 medium acorn squash, cubed
• 2 salmon fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for a slight sweetness)
• 1/4 tsp garlic powder
• 1 cup mixed greens (such as arugula, spinach, or kale)
• 1/4 cup red onion, thinly sliced
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Season the salmon fillets with salt, pepper, and garlic powder. Cook the salmon for 4-5 minutes per side until golden and fully cooked through. Set aside to cool slightly.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted acorn squash, mixed greens, and red onion. Flake the salmon and add it to the salad.
5. Drizzle the dressing over the salad, toss to combine, and garnish with fresh dill if desired.

This salad is light yet full of flavors, with the combination of roasted acorn squash, rich salmon, and a zesty dressing. It’s a perfect keto meal for lunch or a light dinner that will leave you feeling full and satisfied.

Keto Acorn Squash Soup

This rich and creamy keto acorn squash soup is a warm, comforting dish that’s perfect for cold days. The roasted acorn squash is blended with a creamy base, creating a velvety soup that’s naturally sweet, savory, and full of flavor. It’s a great starter or light meal on a keto diet.

Ingredients:

• 1 medium acorn squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (low-sodium)
• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon (optional)
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until the squash is tender and caramelized.
2. Once the squash is done, scoop out the flesh and set it aside.
3. In a large pot, sauté the diced onion and garlic in olive oil over medium heat for 5-7 minutes until softened and fragrant.
4. Add the roasted acorn squash to the pot along with the broth, nutmeg, cinnamon, and additional salt and pepper. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
6. Stir in the heavy cream and adjust the seasoning if needed. Simmer for another 3-4 minutes.
7. Serve hot, garnished with fresh parsley or thyme.

This keto acorn squash soup is the perfect way to enjoy the natural sweetness of squash while staying within your carb limits. The creamy texture and warming spices make it a comforting meal that’s perfect for any occasion.

Note: More recipes are coming soon!