Here’s another great fall dish that was easy, super filling, and nutritious! If you’re not a sausage fan this would also work great with ground turkey, or you could also use your favorite other protein source like seitan or vegan crumbles and have a delicious vegan meal!
2 medium acorn squash or 3 small
1 onion, sliced
2 apples, diced
2 cloves garlic, diced
1 cup sliced mushrooms, sliced
1 pound Italian sausage (hot or sweet)
4 cups spinach
1 tbsp each fresh rosemary and thyme
1 tbsp coconut oil
Start by cutting your acorn squash in half, scooping the seeds out, and placing them cut-side down on a parchment paper lined baking sheet. This way it creates steam in the empty cup side of the squash, and cooks it from the inside out. Place into a 375 degree oven for 25-30 minutes.
Place a pan on low heat, using half of your coconut oil to slowly cook the onions for 20-25 minutes, cooking them low and slow to get them deliciously caramelized!
Remove them from the pan, and cook your sausage for 10-12 minutes or until cooked through.
Remove that from the pan, and with the other half of your coconut oil, add to the pan the apples and mushrooms, cooking 3-5 minutes. Add the spinach, herbs and garlic and cook another 2-3 minutes.
Add that mixture altogether, that’s your delicious stuffing!
When the squash comes out and is cool enough to handle, scoop the flesh out and stir it into your stuffing mixture as well. Stuff each squash and you have yourself a delicious meal prepped to go for the week ahead!
Nutrition: (one half of an acorn squash, filled with stuffing)