Absolutely filling meal. Absolutely grain free. Absolutely gluten free. Absolutely de-friggin-licious. If I do say so myself… which, I do
For those paleo folks who are SUPER strict, omit the maple syrup. I personally thought it was worth the small (and arguable) cheat.
2 acorn squash
2 tbsp maple syrup (divided into 4)
2 tbsp butter, melted
Dash of sea salt
Preheat oven to 400 degrees Fahrenheit. Cut each squash in half and scoop all the seeds and stringy stuff out. Score the insides of the squash with a knife. Place the squash insides-up in a glass baking dish with 1/4 inch of water in the bottom.
Smother the face-up side of the squash with the butter using a brush. Drizzle 1/2 tsp maple syrup over each half, allowing most of it to pool in the center and brushing some up on the top. Sprinkle lightly with sea salt.
Bake squash for 50 minutes or until soft to the touch with a fork.
3-4 gluten free sausage (I used Mild Italian)
1/2 red bell pepper, diced
1 onion, chopped
2 tbsp butter
Cut the sausage into chunks and saute in pan until browned on all sides. Remove sausage from pan and set aside. Saute the pepper and onion pieces until soft. Add any spices you desire – I used pepper, sea salt, garlic powder, and a dash of nutmeg. Add sausage back to pan until cooked through. Remove from heat and stir in butter.
When squash is soft, remove from oven. Divide the sausage mixture into 4 parts and place into each squash. Toss the stuffing in the maple syrup pool in the squash until lightly coated. Put back in the oven for 10 minutes and then enjoy!