• 3 acorn squash, halved, seeds removed
  • 2 tbsp olive oil or coconut oil, divded
  • 1 lb ground pork
  • 1 small onion, diced
  • 2 garlic cloves, minced or pressed
  • 2 celery, diced
  • 1 large carrot, diced
  • 1 apple, cored and diced
  • 2 cups fresh spinach, chopped
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh rosemary, minced
  • ¼ cup unsweetened dried cranberries (optional)
  1. Preheat the oven to 400°F.
  2. Brush the cut sides of the acorn squash with one tablespoon of oil. Bake in the preheated oven for 30-40 minutes, until you can pierce easily with a fork but is still holding its shape.
  3. Meanwhile, prepare the stuffing: Warm the remaining tablespoon of oil in a large skillet over medium-high heat. Add the pork, using a wooden spoon to break it up as you cook. Once browned, use a slotted spoon to transfer the pork to a plate, leaving the fat in the skillet.
  4. Add the onions, garlic, celery, and carrots to the pan. Cook for 2-3 minutes, then add the apples, spinach, and herbs. Stir and cook for another 1-2 minutes. Return the browned sausage to the skillet and mix in the cranberries. Cook for another minute.
  5. Preheat the broiler. Scoop the stuffing mixture evenly into the squash halves. Broil for about 5 minutes, until nicely browned on top.