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
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Once filled, place the baking sheet under the broiler and broil until the tops are nicely browned about 5 minutes.
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