- 6
- 10 mins
- 70 mins
Ingredients
- 3 acorn squash
- olive oil or coconut oil
- salt and pepper, to taste
- 1 tsp dried Italian seasoning
- 1/4 tsp cayenne pepper
- 1 lb Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 large celery stalks, finely chopped
- 2 small apples, cored and diced
- 1/2 tsp dried sage
- 1 tbsp bread crumbs (or coconut flour for a gluten-free dish)
- 1 cup shredded Parmesean cheese, divided
Preparation
Step 1
Preheat oven to 425°. Using a very sharp knife, cut off the stem end and the bottom of each acorn squash to make them both flat (remove as little as possible). Cut in half. Place the halves on a greased baking sheet. Rub with oil; season with salt, pepper, Italian seasoning and cayenne pepper. Bake squash for about 40 minutes, or until they're easily pierced with a fork but still hold their shape.
Meanwhile, brown the sausage, adding the onion and celery after a few minutes. Saute until sausage is completely browned (safe internal temp of 160°). Add apples; saute for an additional 2 minutes. Stir in sage and bread crumbs or coconut flour. Add 3/4 of the Parmesean cheese, stir. Remove from heat.
Spoon meat mixture into the acorn squash halves. Return to the oven for an additional 15-20 minutes. Serve warm with additional Parmesean cheese sprinkled on top. Refrigerate any leftovers.