#1,028: Acorn Squash stuffed with Italian Sausage and Apples

This recipe would work well with any squash that you happen to have.  The nice thing about using an acorn squash though is that it's the perfect serving size for eating AND serving.  This would be great with any sausage you happen to enjoy/have too.  I used organic chicken sausage and it was delicious. 

1 acorn squash, halved and de-seeded
1-2 tbsp coconut oil
4 Italian sausage links, sliced into bite-sized pieces
2 apples, cored and cut into bite-sized pieces
apple cider vinegar, a generous splash

Pre-heat oven to 350 degrees.  Cut squash in half, lengthwise, and de-seed. Place skin-side-down in baking dish and bake for 45 minutes, or until soft when pierced with a fork.

Meanwhile, in a frying pan, melt coconut oil over medium-high heat.  Add sausage and stir-fry until browned, about 10-12 minutes.  Add apples and stir-fry 2 minutes more.  Add a splash of apple cider vinegar and simmer 1 minute.

To serve: Place 1/2 acorn squash in a large bowl or plate, fill with half the sausage and apples.  Serves 2