Paleo Stuffed Acorn Squash (Print Version)
Sweet and savory stuffed acorn squash with sausage, apples, and spices.
# Ingredients:
01 -
2 acorn squash
02 -
1 tablespoon olive oil or coconut oil
03 -
1/2 pound ground sausage or ground turkey
04 -
1 tablespoon olive oil
05 -
1/4 cup diced onion
06 -
1 large apple, diced
07 -
1 teaspoon garlic powder
08 -
1 teaspoon oregano
09 -
1 teaspoon onion powder
10 -
Pinch of nutmeg (optional)
11 -
2 cups chopped spinach
# Steps:
01 -
Preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
02 -
Carefully slice stems and about 1/4 inch off the bottoms of both squash to allow them to stand. Slice squash down the middle and scoop out seeds with a spoon.
03 -
Brush 1 tablespoon olive oil all over the insides and edges of the squash. Place face down on the parchment-lined pan.
04 -
Roast for 30 minutes or until the insides of the squash are fork-tender.
05 -
Add ground sausage to a large skillet over medium-low heat. Cook for 5 minutes, until browned and crumbly. Drain excess grease.
06 -
Add olive oil, diced onion, diced apple, garlic powder, oregano, onion powder, and nutmeg to the skillet. Cook on low for 10 minutes or until the apples and onions are softened.
07 -
Add chopped spinach to the skillet. Cook for 1 to 2 minutes or until wilted. Turn off heat.
08 -
Remove roasted squash from the oven. Flip squash over and stuff with the sausage mixture. Serve immediately.
# Notes and Tips:
01 -
Slice stems and bottoms of squash carefully to keep them stable.
02 -
Remove all seeds before roasting the squash.
03 -
Either coconut oil or olive oil can be used for brushing squash.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days, keeping squash and stuffing separate for best results.