Post by Loupy on Oct 5, 2018 2:07:52 GMT -7
Caramelized Onion, Apple and Sausage Stuffed Acorn Squash {Paleo & Whole30}
From: Michele @ www.paleorunningmomma.com/sausage-stuffed-acorn-squash-paleo-whole30/
Easy and healthy Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! Caramelized onions, sweet Italian sausage, apples, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection. Paleo and Whole30 friendly!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Makes: 4 servings
Ingredients
2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
1 lb pork sausage casings removed if necessary, sugar free*
1 large onion or 2 small cut in half and sliced thin
3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (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
Instructions
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!
Recipe Notes
*Check labels or look out for your local store's store-made sausage, since they usually leave out sugar and preservatives. You can also check out the sugar free pork breakfast sausage from U.S. Wellness Meats, which is one of my favorites, or their sugar free Italian Sausage links!
Nutritional Information
Calories: 419
Fat: 28g
Saturated fat: 12g
Cholesterol: 88mg
Sodium: 67mg
Potassium: 996mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 4g
Protein: 17g
From: Michele @ www.paleorunningmomma.com/sausage-stuffed-acorn-squash-paleo-whole30/
Easy and healthy Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! Caramelized onions, sweet Italian sausage, apples, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection. Paleo and Whole30 friendly!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Makes: 4 servings
Ingredients
2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
1 lb pork sausage casings removed if necessary, sugar free*
1 large onion or 2 small cut in half and sliced thin
3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (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
Instructions
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!
Recipe Notes
*Check labels or look out for your local store's store-made sausage, since they usually leave out sugar and preservatives. You can also check out the sugar free pork breakfast sausage from U.S. Wellness Meats, which is one of my favorites, or their sugar free Italian Sausage links!
Nutritional Information
Calories: 419
Fat: 28g
Saturated fat: 12g
Cholesterol: 88mg
Sodium: 67mg
Potassium: 996mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 4g
Protein: 17g
