Whole 30 Stuffed Acorn Squash

Happy Tuesday friends. I hope everyone got in some runs and workouts this weekend despite the frigid temps. I’ll be posting more about my workouts this week, but first some more food talk. Friday was a rest day so I made sure to take advantage and spend some extra time in the kitchen.  I found this recipe on Instagram on the Whole30 Recipes page a few weeks ago and have been dying to try it. The recipe was created by Dolly’s Whole Life

Sweet and Spicy Sausage Stuffed Acorn Squash

Ingredients:
Acorn Squash:
1 acorn squash, cut in half
2 tbsp avocado oil, separated (I used walnut oil)
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp cayenne pepper (less if you don’t want it too spicy)
Sea salt and fresh cracked black pepper

Directions:
Preheat oven to 375°F. Scoop seed out of acorn squash, place on a baking sheet and brush it with the oil and season with spices. Bake for about 45 minutes or until fork tender.

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Sausage Stuffing
1 lb ground pork (I used turkey)
1 apple, chopped (I used a fuji)
1 sweet onion, sliced
1 tbsp ghee (I used coconut oil)
1 tbsp 100% apple juice (I didn’t have any so ommitted)
1 tbsp fresh rosemary, chopped
1/2 tbsp cinnamon
2 tsp fennel seeds
1 tsp ground sage
1/2 tsp cumin
Sea salt and fresh cracked black pepper

Directions:
Preheat a skillet over medium heat and melt the ghee or coconut oil. Once it’s melted, add the onions, season with salt & pepper and start to caramelize them. When onions start to turn brown, add the chopped apple, cinnamon and apple juice. Sauté until apples start getting tender. When apples become slightly tender, remove onion and apple mixture and set aside. Turn the heat up to medium-high, add the ground pork (or turkey) and the rest of the spices. When meat becomes close to done, add the onions and apple mixture to the pan and cook through.


When acorn squash is cool, scoop some out to make room for stuffing. Add sausage into the acorn squash and place it back into the oven for an additional 10-15 minutes. Serve warm with fresh herbs on top!

And…taaa-daaa.

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I’ll definitely be making this one again and maybe try pork and change up the spices. Let me know what you think! Bon Appetite!

xx
Emily


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