Caramelized Onion, Apple and Sausage Stuffed Acorn Squash {Paleo & Whole30}

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. 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 20-25 minutes to really bring the flavor out!) In a medium skillet, heat the ghee or 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 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, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was) 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!

Fall tasting - free hand recipe instead of fallowing

Don't be intimidated, this recipe is quite simple. I used sage sausage instead of Italian and added some pecans and leftover rice. I think this is a quite adaptable recipe and will make it again with Italian sausage and fennel with mushrooms.

Though the instructions felt overwhelming, th this dish was pretty simple to make. I would definitely try it again!

I substituted ground turkey for the sausage and added some extra spices. Good but not worth it on the taste to effort scale.

Tasty! I usually do my own sausage seasoned turkey or beef since I don't eat much pork. You can increase the greens, or add a veggie side. The fresh herbs are a must!

Great dish! May be improved with extra spinach.