3 acorn squash, medium
2 teaspoons organic coconut oil or ghee
1 Tbsp organic coconut oil or ghee, plus more, if needed
1 lb. pork sausage
1 small onion, diced
2 celery stalks, diced
4 oz. mushrooms of any kind, chopped
2 cloves garlic, minced
1 apple, diced
1 Tbsp fresh sage leaves, minced (1 teaspoon if using dried)
1 Tbsp fresh rosemary leaves, minced (1 teaspoon if using dried)
1 Tbsp fresh thyme leaves, minced (1 teaspoon if using dried)
1/3 cup organic raisins or dried cranberries
Sea salt and pepper to taste
Fresh parsley for garnish, if desired
1. Preheat the oven to 425° F and line a large baking sheet with parchment paper.
2. Cut each squash open lengthwise, then scoop out seeds/strings with a spoon, leaving a “bowl” in the center.
3. Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on the prepared baking sheet and roast for 25-30 minutes, or until the top of the squash feels soft when you press on it. Roasting time will vary depending on the size of your squash.
4. While the squash roasts, prepare the stuffing. Heat a large skillet over medium-high heat and add 1 Tbsp coconut oil or ghee. Add the sausage, breaking up any lumps to evenly brown. Once browned, remove from heat and transfer to a plate, leaving fat in the skillet.
5. Return skillet to medium heat and add the onions, celery, mushrooms, and sprinkle lightly with salt. Stir to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning.
6. Add the diced apple, fresh herbs, and salt and pepper to taste. Stir to combine. Cook for another 1-2 minutes, allowing apples to soften.
7. Add the raisins or cranberries and browned sausage back to the skillet. Reduce heat to medium-low and continue to cook for another 2 minutes to blend flavors.
8. Once ready to stuff the squash, preheat the broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, filling them evenly.
9. Once filled, set your broiler to high and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy.
Inspired by Paleo Running Momma