Ingredients
- 2 Acorn Squashes
- 1 package of Natural Sausage – Chicken Sausage is a great idea and found in the deli isle!
- 2 Red Bell Peppers
- 1 Green Bell Pepper
- 1 large or 2 small Onions
- 2 – 4 cloves of Fresh Garlic (depending on how much you like it)
- 1 tbsp. of Oregano
- 1 tsp of Olive Oil
- 4 tbsp. of Almond Meal
- 1/2 tsp of salt
- Preheat your oven to 400 degrees.
- Rinse off your acorn squash.
- Cut in half and scoop out the insides.
- I want you to cut a bit off the rounded side to make sure the squash bowl doesn’t roll around on you.
- Place the cut squash on a cookie sheet, drizzle with half of the olive oil & salt and place into the preheated oven for about 40 mins.
- I rotated the baking sheet halfway through.
- Heat a large saucepan on medium-high and add the remaining olive oil.
- Take out your sausage links, cut them in half lengthwise and then into bite size pieces.
- Toss them into the heated pan.
- While the sausage is going, chop your veggies.
- I sliced my onion into thin rings and separated them when I put them in the pan.
- The peppers were cut into larger chunks, about 1/2 -1 inch long pieces.
- The garlic got a rough mince.
- When the sausage is browned, remove it from the heat onto a plate, place the pan back on the burner and toss in the onions and peppers.
- When the onion and peppers start to brown and soften, after about 5 mins, add the garlic, oregano, and salt and allow these to sweat and release flavor.
- Let the veggies go about 5 mins more stirring as you go.
- Add the sausage back into the mix and turn the burner off.
- When the squash is roasted, transfer it to a plate, scrape out a little of the soft insides, about 2 tbsp. or so.
- Fill with sausage and peppers and top with almond meal, if you wish!