Ingredients

• 2 acorns squash , halved, seeds and fibers removed
• 2 tablespoons slivered almonds
• 1 pound sausage
• 1 tablespoon olive oil
• 1 onion , chopped
• 1 large apple , cored and diced
• 2 cups cabbage
• 1 teaspoon sage
• 0.5 teaspoons dried thyme
• 0.25 tsps salt and freshly ground black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place squash halves, cut side down, in a baking pan with 1/2 inch water in the bottom.
2. 2 Bake squash in the preheated oven for 30 minutes.
3. 3 Meanwhile, prepare the filling. Place almonds in a single layer on a baking sheet, and toast in the oven until lightly browned, 3 to 5 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off excess fat.
5. 5 To the skillet with the pork, add olive oil and place over medium heat. Add onion, apple, cabbage, and almonds and cook until vegetables are tender, 10 to 15 minutes. Stir in sage and thyme; season to taste with salt and black pepper.
6. 6 Turn squash cut-side-up on the baking pan, and fill centers with cabbage mixture.
7. 7 Bake filled squash until tender and easily pierced with a fork, 20 to 25 minutes more.

Nutrition per serving