Mediterranean Diet Friendly Sausage and Apple Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Mediterranean Diet Friendly Sausage and Apple Stuffed Acorn Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1.5 lb each), halved through the stem and seeds removed
2 tbsp coconut oil, melted, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ tsp fine sea salt, divided

For the filling

1 lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp dried sage
½ tsp dried thyme
¼ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ceylon cinnamon
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 medium apples (such as honeycrisp or fuji), peeled and diced into ½-inch pieces
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped

For finishing

2 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp of the melted coconut oil and sprinkle with 1/4 tsp of the salt. Place cut-side down on the prepared baking sheet and roast for 30 minutes, until the flesh is just tender when pierced with a knife.

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