Apple Turkey Sausage Stuffed Acorn Squash
This is a great fall recipe! It comes together really quickly and makes for a beautiful presentation (don’t you love how fruits and vegetables look so amazing?) This is an Advanced Plan recipe that makes you fall more in love with your commitment to eating well. This should end up in your recipe rotation.
- 3 acorn squash
- Avocado or coconut oil as needed
- dried Italian seasoning to taste
- sea salt to taste
- cayenne pepper optional
- 1 lb mild Italian turkey or chicken sausage
- 1 small onion finely diced
- 2 ribs celery finely diced
- 1 large granny smith apple diced
- 1 cup shredded parmesan cheese optional (leave out for a dairy free alternative)
- Preheat the oven to 425°F.
- Cut the stem end and the bottom ends (as little as possible) of each of the squash.
- Cut them in half (they should easily stand up). Scoop out the seeds with a spoon and discard. Put on a parchment lined baking dish.
- Drizzle with avocado or coconut oil and sprinkle with Italian seasoning, sea salt, and cayenne pepper if desired.
- Bake for about 40 minutes or until soft to the fork (don’t overcook as it will lose its shape).
- Cut casings off of sausage and saute in a pan with onions and celery.
- Break up the sausage into small bits. When browned, add the apple and saute for 2-3 more minutes. Stir in 3/4 cup parmesan cheese.
- Put mixture in the acorn squash and sprinkle with additional parmesan back in the oven for about 10 minutes.
- Serve hot.
Squash should be eaten in moderation on the Advanced Plan and it is fine on the Core Plan.