Ingredients Acorn Squash: 2 acorn squashes, halved & seeds removed Avocado spray1 teaspoon sea salt Sausage Stuffing:1 tablespoon butter or ghee 1 medium yellow onion, peeled & minced 2 medium garlic cloves, peeled & minced 1 medium red bell pepper, seeded & minced 4 medium celery stalks, ends removed & diced 2 teaspoons sea salt 1 teaspoon black pepper 1 tablespoon dried rosemary 1 tablespoon dried oregano 1 teaspoon dried fennel seeds 1 teaspoon smoked paprika 1 pound of ground beef 4 cups baby spinach , chopped 4 tablespoons freshly grated parmesan cheese
Instructions Preheat your oven to 375 F (190 C). Line a baking tray with parchment paper and place each of the 4 halves of acorn squash on the pan. Spray with avocado oil and sprinkle with sea salt and bake until the squash is tender and has begun to brown, about 40 minutes. While the squash is baking, prepare your stuffing mixture. Add butter or ghee to a large non-stick pot and bring to medium-low heat. When the pot is hot, add the onion and garlic and saute until it begins to soften, about 3 minutes. Stir often with a wooden spoon. Add the red bell pepper and celery and continue to saute, stirring often, for about 5 minutes. Season with sea salt, black pepper, rosemary, oregano, fennel seeds and smoked paprika. Add ground beef and break it up with a wooden spoon. Continue to cook without a lid so that excess liquids evaporate. When the beef has browned and the veggies are very soft, turn off the heat and add the chopped baby spinach. Stir it together well so that the spinach wilts. When the acorn squash is done, remove it from the oven and fill it with the beef mixture. Top it with the freshly grated parmesan cheese and return it to the oven, with it set to “broil”. Let the cheese melt into the stuffed squashes for 3-5 minutes. Remove it from the oven and serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days. You can also freeze this dish in a freezer-friendly container or sealed plastic bag for up to 6 months.
