When I was doing Whole 30 I made a lot of foods that I hadn’t before and one of those included squash. I bought an acorn squash solely because it was on sale at the grocery store and I figured I could make something out of it that was alright.
I got home and looked at some ideas and found this one for twiced baked squash. I changed it up for the ingredients that I had, made it W30 compliant, and this is what I came up with!
- 1 acorn squash
- 2 tablespoons of olive oil
- 2 spicy Italian sausages
- 3 green onions, chopped
- 1 clove of garlic, minced
- 2 cups of chopped spinach
- pepper and kosher salt
- parmesan cheese (if you’re doing W30 don’t add the cheese!)
Preheat the oven to 450°F
Cut the squash in half and scoop out all the seeds. Pour 1 tablespoon of oil over the cut halves and spread it around to cover it all.
Cover a cookie sheet with foil and place the squash cut-side down.
Bake for 45 minutes.
While the squash is in the oven you can start making the filling.
Heat the other tablespoon of oil in a large frying pan and cook the sausage. Add the chopped onions, minced garlic, and a sprinkle of salt and pepper and cook together.
When the squash is cooked take them out of the oven and flip them over with a spatula and/or oven mitts. They’ll be hot!
Carefully scoop out 1/4 to 1/2 of the squash and add it the the sausage mixture.
Cook that together for about 5 minutes and then spoon it back in to the squash halves.
If you’re not doing Whole 30 then top the halves with a good amount of cheese.
Put them back in the oven and broil for about 10 minutes or until the cheese is melted.
I’ve made it as a side with roast chicken or as a main with sweet potato fries.