Caramelized Onion, Apple and Sausage Stuffed Acorn Squash (Paleo & Whole30

• Gluten free
• Paleo

• Meat

  • 1 lb Sweet italian sausage, sugar free

• Produce

  • 2 Acorn squash, small med
  • 1 Apple, medium large
  • 2 cloves Garlic
  • 1 Onion, large
  • 1 tbsp Rosemary, Fresh
  • 2 cups Spinach, fresh
  • 2 tsp Thyme, fresh

• Baking & Spices

  • 1 Sea salt and black pepper

• Dairy

  • 3 tbsp Ghee

Found on paleorunningmomma.com

Description

Ingredients

• 2 small/med acorn squash, cut in half lengthwise and seeds/strings scooped out
• 1 lb sweet Italian sausage, casings removed, sugar free*
• 1 large onion (or 2 small) cut in half and sliced thin
• 3 tbsp ghee, coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sautéing the garlic)
• 2 cloves garlic, minced
• 1 medium-large apple, cored and diced
• 2 cups fresh spinach, roughly chopped
• 1 Tbsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• sea salt and black pepper to taste

Directions

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they arent tender enough. Set aside after removing from oven.
• While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
• In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
• While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
• Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
• Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
• Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!