Steps

• 1

  When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500° if available.

  500 ˚F / 260 ˚C

  00:15

• 2

  Scrape out and clean the seeds out of the acorn squash. Place the squash halves cut-side up on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Sprinkle the squash with smoked paprika.

• 3

  Place the sheet pan directly on the grill grates, close the lid and cook for 30-35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

  450 ˚F / 232 ˚C

  00:35

• 4

  Make the stuffing. Heat a large skillet over medium-high heat and pour in the remaining 1 tablespoon of olive oil. When hot, add the turkey sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8-10 minutes. Transfer to a plate and keep warm.

• 5

  Drain the oil from the sausage and in the same pan melt the butter over medium-high heat. Add the red, yellow, and jalapeño peppers and onion and cook for 6-8 minutes, until the onions are soft and peppers are al dente.

• 6

  Add in the cabbage and cook until it starts to wilt, 4 minutes. Add the sausage back in along with the garlic. Cook for 2-4 minutes more to blend the flavors. Remove the stuffing from the heat and mix in the chopped parsley. Add salt, pepper, and smoked paprika to taste.

• 7

  Remove the squash from the grill. Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Place the pan with the acorn squash back on the grill grates. Close the lid, and cook for about 10 minutes, or until the cheese is lightly browned.

  500 ˚F / 260 ˚C

  00:10

• 8

  Remove the squash from the grill, garnish with chopped parsley, and serve immediately. Enjoy!