Breakfast Sausage Stuffed Acorn Squash


  • 1 Acorn squash, halved, seeds removed
  • 1 package 5280 Meat Breakfast sausage
  • ½ Fuji apple, diced
  • 2 Celery sticks, diced
  • 1 Small red onion, chopped
  • 1/2C Cranberries
  • Pinch of Himalayan Salt
  • Chopped parsley
  1. To roast the squash, preheat oven to 325*F and cut in half and discard seeds.
  2. Fill a baking dish with about 1 inch of bone broth and place squash flesh-side down in dish. Bake for about 30-40 minutes until softened.
  3. Meanwhile, cook sausage in a skillet over medium heat until almost fully cooked.
  4. Add celery, apple, onion, and cranberries. Cook until cranberries just start to pop/soften.
  5. Remove squash from oven and fill with sausage mixture.
  6. Season with sea salt and serve topped with chopped parsley.