Caramelized onion, apple and sausage stuffed acorn squash
Dinner, side, lunch
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Place the four acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20 to 30 minutes or until the top of your squash feels tender when gently pressed.
- You can always check them and continue to roast a few more minutes if they aren’t tender enough.
- Set aside after removing from oven.
- While the squash roasts, make the filling.
- Begin by caramelizing the onions ( this process takes a good 20 to 25 minutes to really bring the flavors out).
- In a medium skillet, heat the coconut oil over low heat and add all the onions, stirring to coat.
- Sprinkle with a bit of salt and cook over low heat stirring every five minutes 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 sauce pan over medium low heat and add the remaining 2 teaspoons of 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 to 8 minutes until just browned.
- Add the Apple and herbs and continue to cook, stirring until the apples softened.
- 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, leaving excess cooking fat in the pan.
- Preheat your broiler, then fill all four halves of the squash with the stuffing mixture, you may have left over depending on how big your squash was.
- Arrange the squash on the baking sheet, stuffing side up.
- And put under the broiler for 5 to 10 minutes until the top is nice and toasty.
- Checking often to prevent burning.
- Once nice and browned, remove from oven, allow to cool a bit and serve warm.