Sausage & Apple Acorn Squash via Kat
1 acorn squash (sliced in half and seeds removed)
1/2 lb Pastured pork (I recommend Mt. Vernon Grassfed Farm, Smith Meadows Farm or Fields of Athenry)
2 apples (chopped into small pieces)
1/2 red onion (chopped into small pieces)
Preheat oven to 400 degrees. Cover squash halves with foil and bake at 400 for about 1 hour. Each half will be a bowl.
Brown sausage in skillet, remove meat to drain off fat.
Add the sausage back into the skillet and mix with the apples and onions.
Spoon mixture into the baked acorn squash bowls.
Top with Parmesan or Romano cheese, if desired.