Pork and Apple Stuffed Acorn Squash

• Gluten free
• Paleo

• Meat

  • 1 lb Ground pork

• Produce

  • 2 Acorn squash, medium
  • 1/2 Apple, whole large green
  • 4 oz Baby bella mushrooms
  • 1/4 tsp Garlic powder
  • 1/2 tsp Sage, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Nutmeg- buy here
  • 2 tsp Sea salt
  • 1 Pinch Sea salt

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Dairy

  • 1 tbsp Ghee

Found on easygfrecipes.com

Ingredients

• 2 Medium acorn squash
• 1 Tablespoon ghee
• 1 Pound ground pork
• 4 Ounces baby bella mushrooms (sliced)
• ½ of a whole large green apple (peeled and diced)
• 2 Teaspoons sea salt (I like Redmond brand- buy here)
• ½ Teaspoon black pepper
• ¼ Teaspoon garlic powder
• ½ Teaspoon dried thyme
• ½ Teaspoon dried sage
• ⅛ Teaspoon nutmeg- buy here
• 1½ Cups pecans
• 3 Tablespoons maple syrup
• Pinch of sea salt

Directions

• Preheat oven to 375 degrees.
• Cut the squash in half, scoop out the seeds and place, open side down, on a parchment lined baking sheet. Bake for 35-40 minutes, or until cooked through. The entire squash will be easily pierced by a fork when done.
• When the squash has 10 minutes left to cook, heat a pan over medium heat. Melt the ghee and sauté the sliced mushrooms for 1-2 minutes. When the mushrooms begin to soften, add the ground pork to the pan, and season with the spice mix.
• Break up the meat and cook, stirring occasionally. (3-5 minutes).
• When the pork is almost cooked, add the diced apples. Cook an additional 2 minutes, or until the pork is no longer pink. The apples should still be crisp.
• Remove the squash from the oven and fill the cavity of each squash half with the pork mixture.
• Garnish with fresh thyme and candied pecans (optional).
• Heat oven at 375 degrees
• Toss the pecans with the syrup, cinnamon and salt in a small bowl.
• Spread evenly on a baking sheet lined with parchment paper.
• Bake for 6-8 minutes, stirring halfway through. The pecans should be lightly browned and the syrup will begin to bubble and caramelize.
• Let the pecans cool completely before serving.