Mmmmm, Thanksgiving in the belly of a squash! I remember as a kid my Mom would make acorn squash but I would not touch it. The look and texture of it just did not look appealing to me. I remember her also always commenting “how do you not like this, it’s sooooo delicious”.  Well, as I grew older my taste buds changed a LOT and I now share the same emotion towards acorn squash that she did.  This recipe has simple ingredients, easy prep, easy clean up and a whole lot of flavor!  It’s a great meal to make in bulk for the family or even meal prep for a few meals.

Next time you are at the store, be sure to grab a squash or two and make this! I promise, you will not regret it! 🙂

INGREDIENTS: 4 Servings

• 2 Medium-Large Acorn Squash
• 1.5lb Sweet Sausage (I used 5 links and removed the casing)
• 1 Apple, Diced
• 1 Bunch (or bag) Baby Spinach
• 1/2 Medium Red Onion, Diced
• 1/2 Cup Chopped Pecans
• Olive Oil
• 2 Tablespoon Fresh Rosemary, Diced.

DIRECTIONS:

1. Pre-heat oven to 400 degrees.
2. Using a sharp knife (be careful!) cut the across squash down the middle.  Using a spoon scoop out the seeds and carve a smooth “circle” in the middle.  Add a little olive oil and place face down on a cookie sheet with tin foil.
3. Cook squash 25-30 minutes (depends on the thickness of the squash so be sure to check it after 20 minutes.)
4. While your squash is baking, add olive oil to a large pan, add red onions.  Cook about 3 minutes until they are slightly browned. Add ground sausage. Chop up well into little pieces and stir often to be sure to “crisp” each piece.
5. In a medium pan, coat with coconut oil and add diced apple.  Stir occasionally and cook 5 minutes or until slightly soft.
6. Add apples to sausage and blend well together.
7. Add spinach and blend well together.
8. Add pecans and blend well together.
9. Add fresh rosemary and blend well together.
10. Remove from heat.
11. When squash are done, place on counter.  Use a large spoon and scoop the stuffing into each belly of the squash.
12. Switch your oven to broil and place stuffed squash in the oven for 2-3 minutes (tops) to finish it off.
13. Let cool (it’s REALLY hot) for a few minutes.
14. ENJOY!

Note: You do not need to add salt to this dish. The sausage itself is flavorful and salty enough that it does not require additional seasoning, unless you choose.