Caramelized Onion Apple Sausage Stuffed Acorn Squash #apple #recipe

Caramelized Onion Apple Sausage Stuffed Acorn Squash  #apple #recipe

Simple and solid Sausage Stuffed Acorn Squash pressed with a plenitude of sweet and exquisite flavor! Caramelized onions, apples, sweet Italian wiener, spinach and crisp herbs stuffed inside consummately simmered oak seed squash, at that point cooked to flawlessness. Paleo and Whole30 neighborly!

This frankfurter stuffed oak seed squash is my new closest companion.

Furthermore, by "closest companion", I mean with advantages. Heaps of advantages! Do individuals still say companions with advantages or is that a 5 or 10 years back thing?

I have no clue. All I am aware of life and love is my superb frankfurter stuffed oak seed squash with caramelized onions, apples, spinach and herbs.

Caramelized Onion Apple Sausage Stuffed Acorn Squash  #apple #recipe

Also try our recipe : Extra Crispy Garlic Lime Sweet Potato Fries #diet #healthy

Ingredients :
  • 2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
  • 1 lb pork sausage casings removed if necessary, sugar free*
  • 1 large onion or 2 small cut in half and sliced thin
  • 3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sautéing the garlic)
  • 2 cloves garlic minced
  • 1 medium-large apple cored and diced
  • 2 cups fresh spinach roughly chopped
  • 1 Tbsp fresh rosemary chopped
  • 2 tsp fresh thyme chopped
  • sea salt and black pepper to taste

Instructions :
  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
  3. While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
  4. In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
  5. While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
  6. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
  7. Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
  8. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!

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