Cranberry Apple Stuffed Acorn Squash

White Flowers

     In keeping with many of my meals this one is gluten free, dairy free, sugar free, and paleo but by no means tasteless! It's packed with vitamin C, vitamin A, potassium, magnesium, and calcium from the squash as well as vitamin K from the cranberries and apples along with fiber and antioxidants.

Ingredients

  • 5 Acorn Squash, cut in half

  • 1 Lb. Ground Mild Italian Sausage

  • 2 C Celery, chopped

  • 1 Large Apple, chopped

  • 1 Small Onion, diced

  • 1 C Cranberries

  • 1 Tsp Cinnamon

  • 1/2 Tsp Nutmeg

  • 1 Tsp Arrowroot Powder

  • 1 Tbsp Water

  • Coconut oil

  • Salt

  • Thyme

Instructions

Preheat your oven to 425 and line your baking sheet with aluminum foil or parchment paper. While the oven is preheating slice your acorn squash in half lengthwise. I find it easiest to cut the squash where it naturally indents from the top to bottom. Remove the seeds with a spoon and discard then rub the inside of the squash with coconut oil and sprinkle salt over the top. Place the acorn squash cut side down on your baking sheet and bake for 30-35 minutes.

     While your squash is baking cook the Italian sausage over medium heat until browned. Add the chopped celery, apples, cranberries, and onion. Sprinkle the cinnamon and nutmeg over the top and stir. Cover and cook on medium low until the cranberries skin begins to pop (about 10 minutes). In a small bowl mix the arrowroot powder and water until combined and add to the pan. Stir well and remove from heat.

     Turn the baked acorn squash over to cool and scoop the cranberry/apple mixture into each individual acorn squash. Sprinkle with salt and top with fresh thyme. Serves 8

Cranberry Apple Stuffed Acorn Squash

Tea Pot