Adapted from Dialed-In Nutrition
Makes about 6 servings.
3 acorn squash (I used 5 small acorn squash from Trader Joe's)
1 tbsp coconut oil
1 tsp ground cinnamon
1 tbsp olive oil
1 lb ground meat (I used lean beef)
2 links Italian sausage (I used Italian Chicken Sausage from Trader Joe's)
1 bundle kale
2 small to medium zucchini
2 cloves garlic
1/4 cup fresh parsley
Sprinkling of dried herbs (I used sweet basil, thyme and marjoram)
2 eggs, lightly beaten
Sea salt and black pepper, to taste
Preheat oven to 400 degrees F. Cut each squash in half and remove the seeds. (Do not underestimate how long this will take you. It is time-consuming.) Place squash on a baking sheet covered in foil, and dot each with a bit of coconut oil and a dusting of cinnamon. Bake for 35 minutes or until soft.
While the squash is roasting, prepare the stuffing. In order to save time and get the vegetables very finely chopped, I used a food processor to combine the onion, carrot, zucchini, and kale. If you do this, pour off the excess liquid so that your stuffing doesn't turn out runny.
In a large saute pan, heat olive oil over medium-high heat. Brown the meat. My sausage links came fully cooked, so I waited until the beef was browned and then removed the casings from the sausage and crumbled it in with the beef. Stir in the vegetables and grate a garlic clove into the mix. Cook until vegetables are softened, about 5 to 8 minutes. Season with dried herbs, salt and pepper to taste.
Remove from heat and let cool slightly. Mix in the eggs and stir to combine. Fill softened squash with mixture and return to the oven (still at 400 degrees F) for about 40 minutes or until mixture is brown and cooked through. Serve immediately!