Whole30 Stuffed Acorn Squash

Whole30 Stuffed Acorn Squash

Want to be fancy but still keep it simple (ME!)? Here’s a recipe that’s great for entertaining this holiday season, requires only 6 ingredients, and can be cooked in under 45 minutes!

I’ve used this recipe as a main dish at my holiday gatherings and received lots of compliments. I always make more than I need so that I have leftovers, because it reheats well and is great for breakfast! If you’re tired of eggs on your Whole30 you could totally make these to fight food fatigue, too.  No need for a side dish, since this has squash and sausage, but if you want more variety on your plate you could roast some veggies on a separate baking sheet in the oven, or throw together a salad.

Ingredients:
- 2 acorn squash, halved, and seeds removed
- EVOO
- Salt and pepper to taste
- 1 lb. #whole30 compatible ground breakfast sausage
- 1 yellow onion, diced
- 2 apples, chopped
- Ground cinnamon to taste
- Ground sage to taste

Directions:
1. Preheat your oven to 400F and line a baking sheet with parchment paper.
2. Cut your squash in half and remove the seeds.
3. Drizzle with EVOO and season with salt and pepper to taste.
4. Place your squash on the parchment paper so that the flesh side is down.
5. Bake at 400F for 25-30 minutes.
6. Meanwhile, warm a skillet on the stove on medium heat.
7. Begin browning your ground breakfast sausage in the skillet.
8. While the sausage is cooking, dice your onion and two apples, keeping them in two separate piles on your cutting board.
9. When your sausage is almost completely browned (but still has a little pink left), scoot it to one side of your skillet. Soak up or pour off the excess grease, leaving a little for sautéing.
10. Add your diced onion to the skillet and sauté it for 3-5 min.
11. Mix your sausage and onion together and then scoot it to the side of your skillet.
12. Add your chopped apples to the skillet and sauté for 2-3 minutes.
13. Sprinkle the apples with cinnamon and sage to taste, then give everything in the skillet one final stir.
14. When your squash is done cooking, take it out of the oven and lower the oven temperature to 350F.
15. Flip the squash over so the the flesh side is up, and scoop the sausage filling into the squash.
16. Bake the squash for an additional 10-15 minutes at 350, or until it begins to caramelize.

I just love the seasonal flavors of sage and cinnamon in this dish, and that it makes me feel like a sophisticated cook.  Fake it ‘til ya make it, y’all!