A delicious keto-friendly dish featuring roasted acorn squash filled with a savory mixture of Italian sausage, diced apples, and aromatic spices.
Ingredients: 2 acorn squashes, halved and seeds removed. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1/2 lb Italian sausage, casing removed. 1 medium apple, diced. 1/4 cup chopped pecans. 1/2 teaspoon dried sage. Salt and pepper to taste. 1/2 cup shredded mozzarella cheese optional.
Instructions: Preheat oven to 400F 200C. Place acorn squash halves on a baking sheet, cut side up. Brush with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until tender. In a skillet, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add sausage to the skillet, breaking it into small pieces. Cook until browned and cooked through. Stir in diced apple, chopped pecans, and dried sage. Cook for another 2-3 minutes until apples are slightly softened. Season with salt and pepper to taste. Remove squash from the oven. Fill each squash half with the sausage and apple mixture. If desired, sprinkle shredded mozzarella cheese on top of each stuffed squash half. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
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