| Curated Just for You | Test Kitchen Approved |

Serves: 5 | Prep. Time: 10 Minutes | Total Time: 45 Minutes

Ingredients

2 small/med acorn squash, cut in half lengthwise and seeds/strings scooped out

1 lb sausage, casings removed if necessary, sugar free

1 large onion or 2 small, cut in half and sliced thin

3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sauteing the garlic)

2 cloves garlic, minced

1 medium-large apple, cored and diced

2 cups fresh spinach roughly chopped

1 tbsp rosemary

2 tsp thyme

Salt and black pepper, to taste

Directions

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

2. Place the squash halves open-side down on the baking sheet and roast in oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. Remove from oven and set aside.

3. While the squash roasts, make the filling. In a medium skillet, heat the ghee 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.

4. 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.

5. 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.

6. Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill the squash with the stuffing mixture.

7. 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, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!

Recipe adapted from Paleo Running Momma

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