Stuffed Acorn Squash
Ingredients:
2 Medium Acorn Squash, Cut in Half Lengthwise, Seeds Scooped Out
1 Lb Chicken Sausage, Cut
1 Large Onion, Diced
1 Apple, Cored and Diced
2 Cups Spinach, Chopped
3 Tbsp. Ghee or Coconut Oil
2 Cloves Garlic, Minced
1 Tbsp. Fresh Rosemary, Chopped
2 tsp. Fresh Thyme, Chopped
Sea Salt & Black Pepper to Taste
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Recipe:
Preheat oven to 400 degrees.
Place the acorn squash halves face down on a lined baking sheet and place in the oven for 25-30 minutes, until the top of the squash feels tender when pressed.
While the squash roasts, begin making the filling. In a medium pan, heat 2 Tbsp. of ghee over low heat and add in the onions and a pinch of salt. Cook and frequently stir for 25 minutes or so to caramelize.
In a separate large pan, heat the remaining ghee over medium heat. Add in the garlic and stir for 30 seconds. Then add the chicken sausage and cook for 5 minutes.
Add in the apple and herbs and continue to cook until the apples soften. Then add in the caramelized onions and spinach and cook for about a minute and then remove from heat.
Remove your squash from the oven and flip over. (I usually cut the bottom of the squash first so that they can sit flat once flipped.) Add your filling into the squash halves.
Put your oven to low broil and place your filled acorn squash halves back in for another 5 minutes, until the tops are nice and toasty. Remove from oven and let cool for a few minutes before serving.
Serves 4
