Sausage Stuffed Acorn Squash {Paleo, AIP, Whole30}

Servings: 4

Ingredients

• 2 acorn squash
• 2 tbs coconut oil, (1 for roasting, 1 for sausage)
• 1 lb pork sausage
• 1 small yellow onion, diced
• 2 cloves garlic, minced or pressed
• 1 small apple, cored and diced {I used honeycrisp}
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 1/4 cup dried cranberries, no sugar added
• Sea salt to taste
• Pepper optional, exclude for AIP

*Use sugar free sausage for whole30, use ground pork for AIP

Instructions

1. Preheat oven to 400 F and line a large baking sheet with parchment paper.
2. Cut each squash in half lengthwise, then scoop out the seeds and strings with a spoon. Brush the inside of each squash with coconut oil and sprinkle lightly with sea salt. Place the squash cut side down on baking sheet and roast for 25-30 minutes, until the squash are soft.
3. Meanwhile, prepare the stuffing by heating a large skillet over medium heat and add a tbsp of coconut oil. Add sausage or pork and break up. Cook until evenly browned. Once browned, remove and place into a bowl.
4. In the sausage grease add the onion and stir to soften about 3 minutes. Add the garlic and apples and cook to soften, then add cranberries and add the sausage back into the skillet and heat to warm and blend flavors.
5. Once the squash is ready to stuff, preheat broiler and arrange the squash cut side up on the baking sheet. Scoop the stuffing mixture into each one.
6. Once filled, place the baking sheet under the broiler and broil until the tops are nicely browned about 5 minutes.