Sausage stuffed acorn squash

Gluten Free | Egg Free | Grain Free

- Acorn squash - Cooking spray - Ground pork - Mushrooms - Yellow onion - Apple - Garlic cloves - Fresh sage, thyme, rosemary - Salt & pepper - Baby spinach - Dried cranberries - Pecans - Parmesan cheese

INGREDIENTS

Trim ends from squash, cut in half crosswise, scoop out seeds and stings. Spray cut sides with cooking spray, place cut-side down on baking sheet.

STEP 1:

Bake squash for 20 minutes or until tender. In a skillet, over med-high heat add ground pork, mushrooms, onions and apples.

STEP 2:

Break into small pieces while cooking, about 9-10 minutes. Add garlic, fresh herbs, salt & pepper. Stir and cook 30 seconds more.

STEP 3:

Stir the spinach into meat mixture. Cook 2 minutes. Remove from heat, add cranberries, pecans and Parmesan cheese.

STEP 4:

Scoop mixture into baked squash halves, mounding as needed. Sprinkle with more Parmesan cheese. Bake for 8 minutes to melt cheese. Then serve hot.

STEP 5:

A healthy and flavorful fall dinner that comes in a beautiful presentation and edible bowl. This Sausage Stuffed Acorn Squash recipe is a high protein meal with lots of veggies!

HEALTHY DINNER

This Stuffed Squash is exactly what we crave when the air gets crisp and squash is in season. It's a yummy weeknight dinner!

STUFFED SQUASH

GIVE THIS RECIPE A TRY!