This is fall/winter comfort food at it's best! This AIP, Paleo compliant stuffed acorn squash is a hearty, savory dish that is full of delicious opposites: soft and crunchy, savory and sweet. It is sure to be a winner with your family. Try it today!
Cut acorn squash in half and scoop out the seeds. Drizzle olive oil, salt, pepper, and sage over cut side of acorn squash. Be generous with all. This is your only opportunity to season the squash. Rub the spices and oil around the flesh with your hand to ensure all the flesh is covered. Place squash cut side down on the baking sheet and bake for 45-60 minutes until very soft and browning on the edges.
Prepare vegetables. Chop onion, celery, and garlic and set aside.
In a large skillet or dutch oven over medium heat, add olive oil and saute onions until just beginning to release liquid. Add celery and cook until celery is almost soft. Add fresh garlic and dried spices and stir to bloom (fragrant), about 30 seconds.
Add breakfast sausage to the pan and brown until cooked through.
Once acorn squash is completely cooked, carefully turn over on the pan so cut side is up. Fill each half with a heaping scoop of the sausage mixture. Sprinkle with coconut flour (if desired, this is only for browning and looking pretty!).
Turn on broiler and place baking sheet under the broiler for 2-5 minutes or until desired color appears. Enjoy!
**Each half of stuffed acorn squash has 24 net carbs.**