Stuffed Acorn Squash
Servings: 4
Preparation Time: 20 minutes
Ingredients:
- 2 acorn squash
- 3 tablespoons coconut oil
- salt and pepper
- 1/2 teaspoon cinnamon
- 1 pound sweet Italian sausage (remove the casing)
- 1/2 red onion
- 1 celery rib
- 2 cloves garlic
- 2 apples, chopped
- 1 egg, beaten
- 1/2 cup shredded coconut
Directions:
Preheat oven to 400 degrees. Cut squash in half, length-wise, and scoop out the seeds.
Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper, and cinnamon to taste. Roast for 60 minutes.
While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.
Finely dice the onion, celery, and garlic and sauté over medium heat for a few minutes until they are softened. Add some salt and pepper. Next, add the chopped apples and sauté for a couple more minutes.
Remove from heat and add to the mixing bowl with the sausage. Allow to cool.
When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.
After an hour, remove squash from the oven. Divide the stuffing among the 4 halves. The stuffing should be mounded. Bake for another 20 minutes.
Recipe and photo submitted by Leslie, Amsterdam, NY.
