pork stuffed acorn squash
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
**2 small/medium acorn squash, cut lengthwise and seeds/strings scooped out
**1 lb. pork sausage
**1 large onion, sliced thin
3 tbsp. + 2 tsp. butter
**2 cloves garlic, minced
**1 medium apple, cored and diced
**2 cups spinach, chopped
**1 tbsp. fresh rosemary
1 tsp. Dried thyme
Salt and pepper to taste
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed.
While the squash roasts, in a medium skillet, heat the butter over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
Add the caramelized onions to the sausage mixture. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture.
Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty.
Nutrition (per serving)
370 calories; 23 g fat(10 g sat); 5 g fiber; 33 g carbohydrates; 12 g protein; 75 mcg folate; 52 mg cholesterol; 5 g sugars; 188 IU vitamin A; 32 mg vitamin C; 108 mg calcium; 3 mg iron; 637 mg sodium
Recipe from www.paleorunningmomma.com