Sweet & Savory Stuffed Acorn Squash
Makes 4 servings Prep Time: 15 min Cook Time: 30 min Total Time: 45 min
Ingredients:
2 acorn squash
1 lb of chicken sausage*
1/2 medium sweet onion chopped
1/2 fresh fennel chopped
1 Granny Smith apple chopped**
1 Gala apple chopped**
1/2 Tbs of minced garlic
1 tsp rosemary
2 cups of fresh spinach
salt & pepper to taste
Directions:
Preheat oven to 400˚F. Take acorn squash, slice in half and scoop out and discard the seeds with a spoon. Rub the inside of the squashes with a little olive oil and season with salt and pepper. Lay squash face down on a foil lined baking sheet. Bake for 20-30 minute.
While squash are cooking prepare filling. Take chicken sausage and remove from the casing. Brown sausage over medium heat until completely cooked. Remove sausage from skillet and set aside. Add 1 Tbs of olive oil, chop onion and fennel and cook over medium high heat. Add in chopped apples and garlic and sauté until apples are slightly softened and garlic is fragrant. Add in rosemary and sausage into the skillet and stir to combine. Finally add in spinach and cook until spinach has wilted down. Once Spinach has wilted remove from heat and wait until squashes are done cooking.
Once the acorn squash are done cooking, remove from the oven and stuff each one with the filling. Once stuffed place squash back into the oven to broil for an additional 5 minutes. Make sure to keep an eye on them while they broil. Remove from oven and enjoy!
Macros:
Notes:
*You can use regular sausage but make sure it is whole30 compliment an free of nitrates
**Do not peel the apples. The skin is a great source of fiber!
***All text & images © Copyright Kaili Mills for Measure Me Whole.
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