- 1 medium acorn squash
- 1 lb ground pork or beef, pasture raised
- 2 Tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 apple, chopped
- ¼ cup dried sweetened cranberries
- ½ cup chopped pecans
- 1 Tbsp oregano
- 1 tsp sage
- 1 tsp fennel seeds
- 1 tsp salt
- ½ tsp pepper
Preheat oven to 350°. Cut acorn squash in half and scoop out seeds. Place face down in pan with a tablespoon of water. Bake 30 minutes at 350°.
Sauté chopped onions and garlic in coconut oil until translucent. Add ground pork to skillet, cook until no longer pink. Add seasonings and mix in well. Add apple, cranberries and pecans. Mix in well. Keep warm until squash is done.
When squash is done turn squash over and place stuffing inside. Bake another 10 minutes. Remove from oven. Cool and serve. This goes great with a side salad.
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