Italian Sausage Stuffed Acorn Squash

Prep Time: 15 minutes Cook Time: 35 minutes Servings: 4-6 servings

Ingredients

· 2 medium acorn squash, cut lengthwise with seeds/strings scooped out

· 1 red onion, cut in half and sliced thin

· 1 Tbsp ghee + 1 Tbsp coconut oil for cooking fat

· 2 cloves garlic minced

· 1 lb ground sausage

· 1 ½ tsp Italian seasoning

· ¼ tsp sea salt

· ⅛ tsp black pepper

· 1 medium-large apple, cored and diced

· 1 ½ cups fresh spinach, roughly chopped

Instructions

Place the 4 acorn squash halves open-side down on the baking sheet and roast in 400 degree preheated oven for about 20-30 minutes - until the top of the squash feels tender when pressed. Set aside after removing from oven. In a medium skillet, heat the ghee and coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a half of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions are beginning to slightly brown (after about 15-20 minutes), turn up heat to medium-low and add garlic. Cook until the onions are a golden brown (about 5-7 more minutes). Next add sausage, italian seasoning, black pepper and remaining salt. Cook the sausage until just browned. Stir in the apples and the spinach. Reduce heat to a simmer and cover. Simmer until the apples soften and the spinach wilts (about 5 minutes). Arrange the squash on the baking sheet and add stuffing. Broil on low for 5-10 until the tops get nice and toasty (about 6 - 8 minutes - check often to be sure not to burn.