Chicken and Apple Sausage Stuffed Acorn Squash

• Gluten free
• Paleo

• Meat

  • 1 1 lb portion Chicken and apple sausage

• Produce

  • 1 Acorn squash, large organic
  • 4 handfuls Spinach, organic

• Baking & Spices

  • 2 tbsp Oil or fat of choice
  • 1/2 tsp Salt
  • 1 Sea salt

Found on enjoyingthisjourney.com

Description

Ingredients

• 1 large organic acorn squash, halved and seeds removed
• 2 TB oil or fat of choice (I used EVOO), divided
• ½ tsp salt
• 1 lb portion of Chicken and Apple Sausage
• 4-6 handfuls organic spinach
• Sea salt, to taste

Directions

• Preheat oven to 400° F. Line a half sheet pan with parchment paper. Massage the inside of the squash (where the seeds were) with 1 TB oil and ½ tsp salt. Place cut side down on prepared pan and roast until fork tender, about 30-45 minutes.
• Once the squash is done roasting, remove from the oven and let cool slightly. Meanwhile, heat the remaining tablespoon of oil in a large cast iron skillet.
• Add the Chicken and Apple Sausage mixture and cook, stirring frequently, until cooked thoroughly about 10 minutes. While the sausage is cooking, carefully scoop out the squash, leaving enough to keep a sturdy shell to support the peel.
• Fold the squash into the skillet with the sausage and add the spinach. Continue stirring until the spinach just begins to wilt and the mixture is combined. Season to taste and fill each squash shell with the mixture.
• Serve immediately.