This is a paleo and Whole 30-approved dinner!
Adapted from: @dollyessfit (Instagram)
Ingredients to feed 3-4 people:
2 acorn squash, cut in half
4 T. olive oil
1/2 tsp cumin
1/2 tsp. ground coriander
1/4- 1/2 tsp cayenne pepper (depending on how spicy you want it!)
salt and pepper
1 lb. sage pork sausage (ground)
1/2 sweet onion, chopped
1 tsp ghee or olive oil
1 T. fresh rosemary
1/2 T. cinnamon
2 tsp. fennel seeds
1/2 tsp. cumin
Preheat oven to 375*. Scoop seeds out of squash and place squash on baking sheet. Pour olive oil on top. Mix spices together and season the acorn squash. Bake for about 45 minutes, until pierced easily with a fork.
Then preheat a skillet over medium heat with ghee/olive oil. Add onions and season with salt and pepper to caramelize. Once onions begin to turn brown, remove them from the skillet. Next, cook the pork sausage. Once the pork is almost cooked, add the rest of the spices. Remove from heat and add onions back in.
When acorn squash is cool enough to touch, scoop out some of the insides to make room for the stuffing. Add whatever you scooped out back into the sausage mixture. Add mixture back into the acorn squash halves and cook for 10-15 minutes. Serve with some veggies on the side!