Here comes another Whole30 approved meal! This one is a keeper and even though it screams winter and fall you can enjoy this one well into the summer! It's another hit from PaleoRunningMomma, who is my goto blogger when it comes to the Whole30! The filling in this recipe stand on it's own, but pairing it with sweet squash seals the deal and completes the meal!

Sausage and Apple Stuffed Acorn Sqaush

  • 2 acorn squash
  • 1 lb pork sausage (sugar free for Whole30)
  • 1 large onion sliced thin and cut in half
  • 3 tbsp ghee coconut oil (for onions)
  • 2 tsp ghee (for sautéing the garlic)
  • 2 cloves garlic minced
  • 1 medium-large apple cored and diced
  • 2 cups fresh spinach roughly chopped
  • 1 Tbsp fresh rosemary chopped
  • 2 tsp fresh thyme chopped
  • sea salt and black pepper to taste

Preheat your onion to 400 degrees and get your ingredients in order! Cut the acorn squash in half and seed and slice your onions thin (I use a mandolin). In this time your oven should be preheated and you can place the squash, open side down, in the over for about 20-30 minutes. You want the squash to be soft to the touch.

Next start your onions in the ghee and sprinkle a little salt on top. Caramelization takes about 20 minutes and you want your pan to be over low heat, stirring about every 5 minutes.

Next mince your garlic and add the ghee to your second pan which should be at about medium heat. You'll want the garlic to get golden brown and then add your sausage and lower the heat to medium low. While the sausage is cooking dice up the apple and measure out your rosemary and thyme and chopped up your spinach.

Once the sausage is brown add your apples and spices. When your apples get tender add the spinach and sprinkle a little salt in for the wilting process. Once spinach is cooked down add the caramelized onions and mix together.

Pull the squash out and flip them over. Fill the squash with the sausage filling and put back in the oven under the broiler for about 5 minutes. You want the top to be crispy, but obviously not burnt, so keep an eye it! Remove, plate and serve!

To get the original recipe and to see more from PaleoRunningMomma click HERE.