Two acorn squash
3 Tbsp olive oil
One large onion, diced
One medium-sized apple, diced
Two cloves garlic, minced
Chop 2 cups of fresh kale
Fresh rosemary chopped into 1 Tbsp
2 tsp chopped fresh thyme
1 tsp Himalayan sea salt
Black pepper, 1/2 tsp
1 lb of ground pork
1 Tbsp Himalayan sea salt
1 Tbsp of garlic powder
Add two tablespoons of Italian seasoning
Maple syrup 3 Tbsp
Half a cup of medium white cheddar cheese, shredded or cubed (optional).
Preheat oven to 400degF.
Scoop out the strings and seeds. Place the halved squash, cut side down, on a baking tray. Add 1/2 inch of water. Bake the squash for 20-30 minutes or until it is tender.
Add 3 Tbsp of olive oil to a frying pan and add the onion while the squash is baking. Stirring every five minutes will prevent burning. Add apples after 15-20 minutes or when onions begin to brown. Cook for another 5 minutes. Cook another 5 minutes.
Cook the ground pork in another pan on medium heat. Add 1 Tbsp Himalayan salt, 1 tbsp garlic, and 2 tbsp Italian Seasoning once the pork is cooked.
Mix the onion mixture and ground pork with seasonings. Set aside until the squash is ready. Scoop the squash from its skin and place it in a bowl. Add three tablespoons maple syrup.
Serve the squash in a bowl with the sausage mix on top. If desired, top with a pinch of cheese.