Sausage & Apple Stuffed Acorn Squash {Paleo, Gluten-Free}
 
Ingredients
  • Kasandrinos extra virgin olive oil (for drizzling)
  • 2 acorn squash, halved, seeds removed
  • 1 tbsp ghee
  • ¾ lbs. ground breakfast sausage (I used a 12oz. pack of sausage links & removed the casings)
  • 1 apple, diced
  • 1 onion, diced
  • ½ cup diced celery (about 2-3 stalks)
  • 3-4 cloves garlics, minced (about 2 tsp)
  • ¼ cup almond flour
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh sage, chopped
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
"Cheese" Topping:
  • ¼ cup almond flour
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
Instructions
  1. Preheat oven to 400 degrees F and prepare your "cheese" topping. Set aside.
  2. Cut both pointy ends off your acorn squashes (not too much - just enough to make a flat surface to sit on), then, cut them in half & scoop out the seeds.
  3. Lightly drizzle squash halves with olive oil (about 1 tsp per half) and sprinkle each half with a pinch of sea salt & freshly cracked black pepper.
  4. Bake squash halves at 400 degrees for 40 mins on a parchment lined baking sheet.
  5. Place ghee in a skillet over med-high heat and sauté onion & celery until translucent - about 5-6 mins.
  6. Add ground sausage and sauté about 2-3 minutes until browned. Add diced apple, chopped herbs, salt, pepper, and garlic. Sauté for another 1-2 mins until apples have slightly softened.
  7. Remove skillet from heat and mix in ¼ cup almond flour.
  8. Stuff squash halves with filling & top each half with 1 tbsp "cheese" topping.
  9. Drizzle with a bit more olive oil (about 1 tsp per half) and bake for 20 mins at 400 degrees.
  10. ENJOY! :)
Recipe by Merit + Fork at http://meritandfork.com/sausage-apple-stuffed-acorn-squash-paleo-gluten-free/