Spiced Apple Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 2 acorn squash
  • 2 Tbsp coconut oil, melted
  • 1 large parsnip, peeled and diced
  • ½ medium onion, diced
  • 1 lb ground turkey
  • 1 Aidell’s chicken apple sausage, diced**
  • 1 small apple (I used fuji), diced
  • 1 tsp Tessemae’s roasted garlic(substitute: minced garlic)
  • 3-4 sage leaves, chopped small
  • 1 sprig fresh rosemary, leaves chopped small
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp sea salt + additional, to taste
  • 1 Tbsp balsamic vinegar
  • Maple-balsamic vinegar, for drizzling (optional)*
Directions
For the squash
  1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  2. Slice the squash widthwise in half and lightly rub the inside and cut edge with about ½ Tbsp oil and a generous sprinkle of salt and pepper.
  3. Place on the pan cut side down and roast for about 30-35 minutes. The edges will be golden brown and the flesh will be just tender.
  4. Turn the oven temperature down to 350 when the squash is done.
  5. While the squash is baking, make the filling.
For the stuffing:
  1. Heat a large sauté pan over medium heat and add 1 tablespoon of oil.
  2. Once the pan is hot, add in the parsnips, onions, and garlic. Sauté for about 5 minutes, until the onions are slightly translucent and soft.
  3. Stir in the chopped apple, sausage, and ground meat, breaking it up into small pieces with a wooden spoon. Season with the chopped herbs, cinnamon, nutmeg, 1 tsp salt and a pinch of pepper.
  4. Continue to cook the meat until lightly browned and cooked through, about 10 minutes.
  5. Remove the pan from the heat and stir in the 1 Tbsp balsamic vinegar.
  6. Once the squash is done baking and the oven is down to 350, spoon equal parts of the stuffing into each squash half. Pop it back in the oven for about 5-10 minutes to warm the flavors together.
  7. Serve with a drizzle of maple balsamic vinegar.
Notes
*For Whole30 or 21dsd, omit the maple-balsamic vinegar. for AIP, you may have to use a different sausage than Aidell's, which includes "spices".
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/spiced-apple-stuffed-acorn-squash/