- 1 tbsp coconut oil (sub bacon fat or avocado oil)
- 2 medium acorn squashes
- 1 lb ground pork (sub compliant sausage or turkey)
- 1 yellow onion, diced
- 3 stalks of celery, chopped
- 1 granny smith apple, peeled and diced
- 1 tsp cinnamon
- 1 tsp sage
- 2 tsp thyme
- 2 tsp rosemary
- 1/2 tsp sea salt
- 2–3 tbsp dried cranberries, sugar and oil free (like this)
- Preheat oven to 400 F and line a large baking pan with parchment paper
- Slice the acorn squash down the middle with the stems facing down. Scoop out the seeds and place the squash skin down in the pan.
- Top the squash with the baking fat and cinnamon. Bake in the oven for 30-40 minutes or until the squash is fork tender. Set aside when done.
- While the squash is baking, brown 1 lb of ground pork in a large skillet. Remove the pork from the pan and set aside, reserving some of the fat for cooking.
- Saute the diced onion in the pan for 2-3 minutes. Add in the celery and apple and saute until softened. Stir the ground pork back into the mixture and season with salt, thyme, and rosemary. Remove from heat.
- Stuff the acorn squash halves with the pork, celery, onion and apple mixture and top with dried cranberries. Serve warm and enjoy!
- Category: Fall Dishes
- Method: Baked
- Cuisine: American