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Sausage Patties w/ Acorn Rings & Spring Salad

Sausage Patties w/ Acorn Rings & Spring Salad – FULL CAL

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Course: Main Meals
Keyword: Week 7
Cooking Method: Instant Pot, Oven
Recipe Type: Pork, Poultry
Servings: 2 servings
Calories: 543kcal


  • 1 medium acorn squash ends and seeds removed
  • 2 tsp Swerve
  • 2 tsp cinnamon
  • 1 tbsp coconut oil melted
  • ¼ tsp salt


  • 5 oz 80/20 ground pork
  • 5 oz 90/10 lean ground turkey
  • 1/2 tsp fennel seed
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  • 4 cups spring salad mix
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1/4 tsp sea salt


  • PREHEAT oven to 375 degrees and line a baking sheet with parchment paper. Slice acorn squash into 1 inch rings and combine in a bowl with coconut oil, swerve, cinnamon and salt. Use hands to coat. Pour onto baking sheet and bake for 30 minutes.
  • WHILE acorn squash cooks, combine ground pork and turkey together in a mixing bowl along with seasonings. Form into small patties using a scant ¼ cup per patty. Should make about 6 patties total per recipe. Heat a large frying pan oven medium heat and spray with olive oil cooking spray. Place patties in pan and cook 5-6 minutes each side.
  • COMBINE spring salad mix with olive oil, lemon juice and sea salt in a small bowl. Gently toss. Serve roasted acorn squash rings alongside sausage patties and salad. Add additional salt to acorn rings to taste as desired.


  • To eliminate active cooking time, skip the patties aspect. Create a ground sausage scramble using saute function in instant pot, then set to high manual pressure for 5-7 minutes PER LB. So for this recipe as is, I would do abot 7 minu tes to make sure it’s fully cooked.

INSTANT POT for Acorn Squash:

  • Speed up oven cooking time of the acorn squash by first softening squash in the instant pot! Chop Acorn Squash in half and place with the grate & about 1” of water at the bottom. Set to high manual pressure for 7-10 minutes. Remove /cool, cut into rings, then proceed with the rest of the recipe for the squash.


Calories: 543kcal | Carbohydrates: 27g | Protein: 29g | Fat: 38g | Fiber: 4g | Net Carbs: 23g