3 medium acorn squash, cut in half length wise
1 lb pork sausage
1 large onion, thinly sliced
3 Tablespoons + 2 teaspoons ghee, coconut oil, or avocado oil
2 cloves garlic, minced
1 large apple, diced
2 cups fresh spinach, roughly chopped
1 Tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
Pink Himalayan salt and black pepper, to taste
2 Tablespoons Parmesan cheese


1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes. Remove from the oven and set aside.
3. In a medium skillet, heat cooking oil over low heat and add sliced onions, stirring to coat. Sprinkle with salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Cook for 20-25 minutes until onions are caramelize and a deep golden brown. Remove onions from heat and set aside.
4. In a large skillet, heat 2 teaspoons cooking oil over medium heat and add the garlic. Cook until just tender, add the sausage. Cook the sausage for about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add spinach, a pinch of salt and hefty pinch of pepper. Continue to cook and stir until the spinach wilts.
5. Add the caramelized onions to the sausage mixture. Preheat your broiler. Fill acorn squash squash with the stuffing mixture.
6. Place squash on the baking sheet, stuffing side up, sprinkle evenly with Parmesan cheese and put under the broiler for 5 minutes until the tops get nice and toasty, checking often to prevent burning

This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.
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