Stuffed acorn squash

Apple and Sausage Stuffed Acorn Squash

This sweet and savory apple and sausage stuffed acorn squash is a great seasonal dish!  It’s an easy, healthy dish that’s Paleo, Whole 30 and AIP friendly.

Cook time: 45 minutes

Ingredients

• 2 medium acorn squash

• 1 lb. pork sausage (sugar free)

• 1 large onion

• 3 tbsp. coconut oil or ghee

• 2 cloves of garlic minced

• 1 medium apple cored and diced

• 2 tsp fresh spinach chopped

• 2 tsp thyme chopped

• 1 tbsp. rosemary chopped

• sea salt

Instructions

1. Preheat oven to 400 degrees

2. Cut acorn squash in half lengthwise and remove seeds. Place on baking sheet with open side down on parchment paper and bake for about 30 minutes or until it feels tender. Remove and set aside.

3. While the squash is roasting make the filing.  Start with caramelizing the onions in a skillet with coconut oil or ghee, stirring occasionally (cook for about 20 minutes) until browned.

4. In a large skillet add 2 tsp coconut oil, add garlic and cook until tender on low heat.

5. Increase heat and add sausage stirring and braking up lumps.  About 8-10 minutes or until browned.

6. Add apple and herbs cooking until soft.

7. Add spinach and salt, cook until spinach wilts.

8. Add caramelized onions to mixture.

9. Optional: stuff squash and place back on baking sheet and broil for 5-10 minutes or stuff and serve!