When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
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 tbsp olive oil and season with salt and pepper. Sprinkle squash with smoked paprika.
Roast squash on the Traeger for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.
For the Stuffing: Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp 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 to 10 minutes. Transfer to a plate and keep warm.
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 to 8 minutes, until the onions are soft and peppers are al dente.
Add in the cabbage and cook until it starts to wilt, about 4 minutes. Add the sausage back in along with the garlic. Cook for 2 to 4 minutes more to blend the flavors.
Remove stuffing from the heat and mix in the chopped parsley. Add salt, pepper and smoked paprika to taste.
Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese.
Put the acorn squash back on the Traeger and cook for about 10 minutes or until the cheese is lightly browned.
Garnish with a bit of parsley and serve immediately. Enjoy!
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