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Paleo Stuffed Acorn Squash

by on September 23, 2019 in Gluten-Free, Special Dietary Needs September 23, 2019 Gluten-FreeSpecial Dietary Needs
See post on Jenn’s site!
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Level: Easy

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Description

This quick Stuffed Acorn Squash (paleo AIP recipe) has bold fall spices for rich flavor. It’s also paleo, Whole30 compliant, and keto-friendly.

Ingredients

  • 3 whole Acorn Squash, Halved And Seeded
  • 1 Tablespoon Olive Oil
  • 1 bunch Celery, Sliced
  • 1  Sweet Onion, Diced
  • 1 pound Ground Sausage
  • 1 bag (5 Oz. Size) Spinach
  • 1 teaspoon Garlic And Herb Seasoning
  • 1 teaspoon Cinnamon
  • ½ teaspoons Dried Rosemary
  • 1  Apple, Chopped

Preparation

Preheat oven to 375°F. Bake acorn squash (face-up) for 20 minutes.

Meanwhile, add olive oil to a large skillet. Add celery and onion and cook over medium heat. Sauté until onion is translucent. Remove from skillet and set aside.

Add sausage to pan. Sauté until fully cooked. Add spinach and cook just until lightly wilted. Remove from heat. Mix in spices, apple, and onion mixture.

Scoop into acorn halves. Bake at 425°F for 10 additional minutes for a crispy top.

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